Reviewed: Apr. 20, 2013

I liked it but, my family thought the wine was a little strong.... Although the 2 cups of wine is a bit much... Maybe 1 cup of wine and 1 cup beef stock (My opinion)... The meat was VERY tasty (That is what they liked the most)..

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Reviewer:

vdannar

Reviewed: Mar. 3, 2013

Really delish. I cooked it in my Pampered Chef Stoneware casserole for 2 1/2 hours and it was tender and flavorful. Did not have parsley, and used fresh mushrooms and frozen pearl onions because that is what I had...Used just a touch of olive oil instead of butter to make it a bit more healthy. Served over a baked potato. Filling and hearty on a cold winter's night.

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Reviewer:

SJRJA

Reviewed: Feb. 15, 2013

I loved it but found it a bit a bit too dry. Next time I make it, I'm going to add one or two more cups of wine and maybe some beef broth. I also loved the mushroom and onions so maybe I'll add more of those. Still, very delicious.

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Reviewer:

Alicia

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 8, 2013

This was great, we all loved it. I did use 1 cup red wine and 1 can beef broth instead of 2 cups of wine, and used fresh mushrooms and onions.

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Reviewer:

ssharer

Reviewed: Jan. 17, 2013

Very easy and straight forward to understand- could not believe how tender it stayed even through reheating. Make sure when reheating to remove any congealed fat before reheating in oven. Soo yummy!!

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 27, 2012

Tried recipe as stated. VERY delicious but even better as leftovers as the flavors really meld together. Husband is begging me to make again

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Reviewer:

kimmer44

Reviewed: Nov. 4, 2012

I used 2 onions, a bag of baby carrots, sautéed fresh sliced mushrooms and dried parsley. Cooked at 300 for around 3 hours. Will definitely make again.

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Reviewer:

2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

Reviewed: Oct. 29, 2012

Last night I made this recipe for my family. They all loved it! I am always leary of using canned anything, for fear of that dreadful "tinny taste", so I used a fresh onion and a large package of fresh mushrooms (we love mushrooms). I did as the other reviewers suggested and used 1C of beef stock to give it a more beefy flavor (I actually think it could have still used a little more of something to enhance the beef taste, but I don't know what to use - suggestions??). My only recommendation would be to add salt. Otherwise, delish!! I'll be making it again - probably even this week! ;)

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Reviewer:

ClydesdaleGirl

Reviewed: Oct. 24, 2012

Very Good! Definetly recommend. It is worth the 3 hour wait. I used a merlot wine that wasn't bad on price. I didn't use carrots because the other half isn't a fan but would of be wonderful either way! In my top 5 for sure!

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