Reviewed: Dec. 8, 2008

This recipe was good but not great. It did heat up well the next day. I have only two suggestions. 1) I did not care for the canned pearl onions. I plan on omitting them next time. 2) I did use halp beef stock and wine as other reviewers suggested. 3) I added a couple dashes of worchestershire sauce for an extra zang, as I thought the finished product needed something else.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wr525

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

Truly delicious! I used fresh local mushrooms and onions rather than those slimy canned things and doubled the number of both. This begs to be served with a nice crusty bread to sop up the wonderful broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chromis

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

Made minor changes based on other reviews. My wife loved the outcome.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MILTONBOY

Cooking Level: Expert

Home Town: Irvine, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

Made yesterday for lunch. What I changed: I subbed whole wheat flour instead of white and added 1/2 teaspoon of powdered onion into the flour mix for extra flavour to the meat. Used cut 1 slice of thick sliced maple smoked bacon and 2 Tbl. of butter instead of 4 Tbl. of butter. Didn't have any can of onion, so I cut 3 medium size onions into cubes which turned out just fine. Used 2.5 quart casserole dish. Added 1 more carrot and bay leaf. Added 8 baby potatoes with skin on. Used 1 cup of chicken stock and 1 cup of wine instead of 2 c of wine. Ended up cooking for less than 2 hours. What I would do differently next time: Use fresh mushrooms even without cutting, so I wouldn't also add the liquid from a can of mushroom. Cut beef into bite size before mixing in with flour mixture since smaller pieces tends to be more flavourful and juicy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Good recipes!!

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2008

I did not care for this recipe. The cooking time was too long and not worth the wait. Also, I think fresh mushrooms would have given this recipes a better flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Muffin Top

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2008

I had guests over tonight, everybody enjoyed this dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

I made this yesterday for my hubby for Bastille day since he's from France, he said it tasted the way it's supposed to. I made the following changes: Used slightly more wine than called for (Pinot Noir), Used 1/2 can of tomato paste, used about a can of beef broth. Omitted the frozen onion and canned mushroom. Instead, I sauteed mushrooms and added them at the end. I also did not cook this uncovered in the oven. It tasted amazing and the wine flavor was very mild, which is a good thing. I will make this again, maybe next time in the slow cooker.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

This recipe is simple and tastes awesome. Definate 5 star rating!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

I made this dish for the first time when my husband family from London was in town. It is a great meal to make for a group of guests or dinner party as it smells up the house with a delicious aroma and also serves plenty. Saves well for left overs. If you have extra try heating up the next day for lunch and adding a little beef stock and cream to make a nice soup with some french breads. I just dished it out in to a deep dish plate with no rice and then served a spinach salad with a raspberry dressing. Excellent with wine and chocolate truffles for dessert. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hailey Chamberlain

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Redmond, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2008

This was really good. I had to take a picture, because the picture that was on the recipe didn't look anything like my results. I used fresh mushrooms and frozen pearl onions, but not as much onion as called for; I just eyeballed the amount. I did everything else the way the recipe instructed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DG

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

Fabulous. I served it with buttered egg noodles and I poured some more wine over at the end. I agree that you should use a good wine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

princessinthekitchen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Really good but next time I think I'll put 1 cup of red wine & 1 cup of port. I don't think the recipe was clear on the "can of onions" so I just used french fried onions from the can. It turned out looking terrible, I wouldn't serve it to guests, but the flavor was great. Served it over rice with a nice salad and french bread and it was well received by my picky husband.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

We used this recipe during our study of French cuisine, thankfully we saw the photo or I would of thought I had overcooked it! The end result was wonderful, thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2007

Very good recipe. I halved the recipe, and therefore shortened the baking time by half an hour. If I ever half it again (which I won't, because it's a great recipe and I would want to make a big portion), I would decrease it by a further half an hour, just so it would stay moist. It tasted very good and homey, and I would definitely make this again and again. Unlike another user, I didn't find this time consuming cooking-wise, it was pretty simple. I made it for dinner with my boyfriend, and when he came back for seconds, the portion was bigger than the first one! We also drank the wine I used for the cooking. I highly recommend this, and thank you for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

One word...YUMMY! I browned the meat & threw the whole thing into a crock pot. The house smelled great for hours & the meat was SO tender! My family loved it and asked for more. The leftovers never made it past lunch the next day! I will make this a lot!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JilliFitz

Cooking Level: Expert

Living In: Windsor, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

I cooked it in my crock pot. I was not overly impressed with this dish. I may keep it in the line up as a crockpot dish. Because it is one that I can prepare ahead, freeze and use when my schedule get hectic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Althea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

This recipe is tasty. However, I wasn't over the moon for it. It could just be personal taste and the amount of time the recipe takes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shugatoo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2007

My finished product was really wonderful, but I'm only rating this recipe 4 stars because I think the changes are what made it exceptional! 1 cup cab and 1 cup beef broth, then I deglazed the pan with 1/4 cup cognac before putting the entire thing in my cast iron French Oven for 3 hours at 300* I sauteed fresh sliced mushrooms in butter and garlic before adding them to the dish the last 30 minutes of cook time, and served over egg noodles. Amazing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jewel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2007

Because of a busy schedule I cooked this in my slow cooker and it turned out very tender and tasty. I dredged the meat in flour and browned it in the a.m., put meat in the slow cooker with all ingredients except for the canned onions and then added 2 beef boullion for more flavor. I added the canned onion 1 hour before serving. I cooked on low for a total of 7 hours and it turned out well. The only thing I would do different next time is that I would add a little cornstarch as a thickener, we prefer a stew like consistency. Served over buttered egg noodles with Merlot, very good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

i made this for friends last night,it was a hit!i used 1 1/2 cups red wine and 1/2 cup beef stock.i used fresh mushrooms and fresh onions which were all added at the beginning. a lovely dish thankyou.

Was this review helpful? [ YES ]
3 users found this review helpful