Reviewed: Feb. 13, 2012

Carrots, cut the same size as the beef..1 lb worked with marjoram. 1/2 lb of chopped bacon will give the glaze and opl to brown the beef.... tons of flavor I added 3/4 cup of Conac and flamed it off For a super rich flavor added 10 juniper berrys crushed.. worked with bay leaf and thyme better This is as close to the real french classic prep

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Reviewer:

Hawaiidan

Reviewed: Dec. 13, 2011

This recipe was awesome! I followed the recipe and cooked it for 1 1/2 hours. Then I put the meat and sauce into a casserole dish and put it in the oven at 200 degrees for 5 hours and the meat was extremely tender and the sauce thickened up nicely. If you are looking for a slow cooking method, this is it. We will have this again.

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Reviewer:

Ursula

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Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Bedford Heights, Ohio, USA

Reviewed: Nov. 1, 2011

We loved this recipe. I chose to add some brown sugar to our recipe. For us left overs turned out to be so much better.

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Reviewer:

chefbluerose

Reviewed: Aug. 14, 2011

I made this in a crockpot without browning first and it was excellent. I like to make extra to freeze so I used 3lbs of cut up cubes of Chuck that I got at COST** (The big warehouse store) Their meat is always tender, I did 1.5x the recipe, and used mushroom soup mix because I didn't have mushrooms, and dry beef gravy mix w/only 1c water. (not the recommended 2c broth)because the beef makes liquid while cooking, and the reduction of the 1c. made it thicker which I liked. Excellent recipe

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Reviewer:

She bakes a lot

Cooking Level: Expert

Living In: Germantown, Maryland, USA

Reviewed: Jun. 5, 2011

Excellent Rich Flavor. Easy to prepare. I followed the recipe using a Cabernet Savignon and made the following changes. 1. only used one onion (thats all i had on hand, but thats all you need) 2. I used 1 jar of siliced shitake mushrooms(also all I had on hand). 3. I did add about 3 tsp of minced garlic during the browning as others suggested. 4. added 1/2 tsp of bay leaves and doubled the black pepper. I served this over egg noodles and it got rave reviews. The only reason i didnt give it 5 stars is it is a really soupy finished product and i even tried to thicken it w/ addt'l flour. but the flavor alone makes this a definite keeper and I will just work on reducing the liquid more next time. Oh, I also used cheap, cubed stew meat, and it was fork tender, and very very good. I did do the stovetop simmer as written in the recipe, but I can see how this would be a very easy transistion into a slow cooker recipe. Thanks for a easy and tasty recipe Faith!

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Reviewer:

LorLorRocks

Reviewed: May 9, 2011

This had good flavor, I just used 2 onions and it was plenty oniony. Lots of broth. I cooked the beef in the wine and broth and added some baby carrots, in the oven in a covered cast iron pot for 1 1/2 hrs at 275. Beef was fork tender. I served it over noodles, delish. I had so much left over I made a beef pot pie with the leftovers. I used a prepared pie crust, added a lb. of frozen vegetables and 2 diced cooked potatoes. Great, versatile recipe. Mushrooms and burgundy added a nice flavor to the pot pie.

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

Reviewed: Mar. 5, 2011

I followed the recipe except for the onion, I only had one and the beef broth. I used 3 bouillion cubes in two cups of water. I browned the meat in a pan but instead of cooking on the stove I put it in the slowcooker for about six hours. It was very flavorful and very tender. I served it over rice. I would definetly make this again. It's good. Oh I also thickened the sauce with cornstarch.

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Reviewer:

Cindy

Reviewed: Mar. 5, 2011

Loved this!!! So Good- my husbands track meet (he is a coach) ran late so this cooked for almost three hours...soooo tender! Added a little garlic salt and put over angel hair- I think next time I will try adding chopped garlic, otherwise- Perfect!

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