Reviewed: Feb. 8, 2006

Wonderful!! Followed the recipe pretty much as written. Only difference was that I substitued leek for the canned onions. The smell was so wonderful while cooking that my family could hardly stand it!! They loved it!!

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FAIRYLADY3

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Reviewed: Feb. 8, 2006

Use a decent cut of meat for this recipe what I would reccomend. The sauce turns out very flavorful. I don't know if you need the canned onions or mushrooms. For better flavor, use fresh. It doesn't cost all that much more, and the recipe will thank you for it. I served over mashed taters. It was very good.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 7, 2006

This was good but not great. However, it does have the potential to be better with a really great wine. Seems to me that a crockpot version would be eaiser, and maybe throw in a few more veggies. I might try it again...

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Feb. 6, 2006

I am a vegetarian, so I am rating based on feedback. Everyone that had it said it was good, but not 5 star great.

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deineria

Cooking Level: Intermediate

Home Town: Harts, West Virginia, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Feb. 2, 2006

This had a good flavor - I made it exactly as the recipe instructed - but it was very rich and will serve at least 6 people. Next time I will serve it over rice or noodles and add more liquid.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Jan. 27, 2006

very good! used 2 cloves of garlic and 2-4oz cans of mushrooms, added with wine and rest of ingredients(step 3).

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FRED6

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Reviewed: Jan. 18, 2006

I was really impressed on how easy this dish was to prepare and even more so on how amazing it turned out. Like many others I used 1c of wine and 1 cup of beef broth. The wonderful scent fills up the whole house and the gravy thickens quite nicely without the help of cornstarch. I used fresh mushrooms and onions and added them right from the begining. To compensate for the lack of canned mushroom water I just used the water I soaked the mushrooms in (about a 1/3 cup). I highly reccomend this recipe if you want to impress!

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modesty

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Reviewed: Jan. 14, 2006

Wonderful! I too was leery about adding so much wine, but the result was fantastic! I reduced the cooking time by an hour due to time constraints and the meat was still tender as butter.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Jan. 9, 2006

This was amazing! I used the full 2c called for in the recipe and I though the end result was amazing--and not really "winey" tasting. I cooked in the oven in a large rectangular pan--the meat was alsmost glazed with vegetables and sauce. A real winner with everyone who tried it.

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DEIRDRES

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2006

This is a fantastic main dish. Used leeks and shiitake mushrooms in place of the onions and canned mushrooms, and full 2 C. of Merlot. Delicious!

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ARISTEIA

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Reviewed: Dec. 29, 2005

Great recipe. I don't add the can onion or mushroom...I add fresh mushrooms at the begining. Could use more salt. I served it for 23 people for xmas and everyone LOVED it.

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Bella & Zoe's Mom

Home Town: Tampa, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 17, 2005

This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing :)

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Boujie

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2005

Very good. Much like a meaty beef stew. Make sure to use a "heavy" red wine for more taste.

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HUNGRY-MAN

Cooking Level: Intermediate

Home Town: Westport, Connecticut, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 1, 2005

My goodness this was great. I was scared to use all of the wine recommended, so I used half beef broth. I will follow the recipe as written next time and add the total amount of wine. Both my boys are telling me that I am becoming a great chef. So thank you all for the reviews.

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Jen

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Reviewed: Oct. 31, 2005

Wish I would have read the other reviews the wine was really overpowering. Don't know if I would make again. I might try it again with the beef broth and 1 C Wine. I did use fresh mushrooms and fresh onions.

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Michelle

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Reviewed: Oct. 24, 2005

we enjoyed very much, delicious

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Ginny

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Reviewed: Oct. 22, 2005

This was very good except for being a tad bit salty. The only changes I made were to use one can of beef broth and 1 and 1/4 cup of wine. I should have known to eliminate the salt in the flour mixture since I was using broth. Duh. I used baby carrots. I also used dried parsley instead of fresh. Hubby didn't like the canned pearl onions. We would make again but this isn't one of our favorite dishes. Served over noodles. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Oct. 22, 2005

I wish I had followed other's suggestions and used 1 cup wine and 1 cup broth as the wine flavor was overpowering. The meat just soaked it up. It is important to check before the 2.5 hours are up as well, because you may need to add fluid. I used fresh mushrooms and skipped the canned onions. Overall this was a really tasty and impressive casserole that I will make again with the modifications. Thank you!

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ONESIXTHSCALE

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Reviewed: Oct. 4, 2005

Really, really good! I used fresh mushrooms and didn't add more onions at the end. Compensated for the liquid that would have come from canned mushrooms, and the result was perfect! Tender, moist and delicious!

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LADELMO1

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2005

Oh my goodness - I cant believe how easy this recipe was and it came out so fantastic!! I will admitt I am still a work in progress when it comes to cooking but this was absolutly no fail. I LOVE IT! THanks so much!

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COLEY2

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