Reviewed: May 21, 2012

I use fresh onions and mushroom, and I use more carrots to make it healthier, with a side of pasta. thx for the recipe!

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Reviewed: May 5, 2012

This is a very good recipe. I didnt add the canned onions (didnt have), just added more chopped to compensate. Be sure to deglaze the pan after browning your meat with some of the red wine to get all the bits up. Will definately make again. Thanks!

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Reviewer:

Philly

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Hitchcock, Texas, USA

Reviewed: Apr. 27, 2012

Very good! Full of flavor! I did substitute 1 cup beef stock for 1 cup of red wine. Delish!

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deedeehodak

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Elko, Minnesota, USA

Reviewed: Apr. 24, 2012

I did this in the oven and it took more time than I had anticipated. I'll use a pressure cooker next time. But this tastes awesome. :) Great with crusty bread :)

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Acey

Reviewed: Apr. 11, 2012

I don't usually write a review for the recipes that I get, but this one is amazing. I worked at a restaurant that served this dish and I loved it then, so I decided to try it. It surpassed my expectations. I followed the recipe to the t. Great stuff, thanks Teri.

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kimberlyinslc

Reviewed: Mar. 31, 2012

Wonderful depth of flavour. Be sure to use a good wine. We used one from the Annapolis Highlands Vineyard, very close to where we live. I cooked it for 75 people and at the end of the night there was about a teaspoon left for me. Perfect.

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NovaScotiaBrit

Cooking Level: Expert

Home Town: Southend-On-Sea, Essex, England, U.K.

Living In: Bear River, Nova Scotia, Canada

Reviewed: Mar. 20, 2012

Very good, solid recipe, except it really was dry the next day. I'd recommend doubling the amount of butter and adding 1 cup of beef broth, in addition to the 2 cups of a full-bodied red wine. Other than that, it's a straightforward, classic recipe that works! I really do think that the only reason that I took away a star is that my left overs needed lots of doctoring. But the food right out of the oven was perfect.

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cmar7785

Reviewed: Mar. 11, 2012

Yummy. I followed the directions exactly and it was very good. However, the red wine I used was a store brand and although added flavor wasn't strong enough so I probably will use 1 cup beef stock and 1 cup red wine next time or just buy a darker red.

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Reviewer:

Maureen77

Reviewed: Mar. 11, 2012

I didn't' use canned anything, used fresh. Maybe that accounted for the dryness, but I read others had the same problem. My son compared the result to eating beef jerky. Got burned, tough, and resulted in a sad cook who spent a long time on this.

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