Reviewed: Nov. 5, 2009

This was wonderful, however I found that I had to add lots more red wine and water to help keep a broth in the pan. Other than that, definintely a favorite recipe.

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CCONCANNON

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Reviewed: Sep. 28, 2009

I sauted the beef in onion powder and minced garlic and added green onions to the beef/onion/butter saute. I used red wine and put all the ingredients in the crockpot on low for 4 hours. I also added sour cream at the end to serve. This was really filing a good. A great fall recipe. Thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

This was a nice easy meal. I used both broth and wine. Also used a little dry thyme and rosemary. Skipped the browning sauce as I've never used that, but did use a little worcheshire, and also more garlic.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 17, 2008

about 3.5... A little bland, and because of the beef I had on hand I couldn't use the same preparation. I added a garlic clove and used half wine and half broth. Served over egg noodles. MIght make something similar again.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Sep. 8, 2008

Good!

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Robyn

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Reviewed: Sep. 3, 2008

This was excellent! Used half beef broth and half merlot. Will make again and again...didn't have noodles so served over rice!

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jan. 4, 2008

Recipe was very tasty and beef was extremely tender! I added 2 cloves of chopped garlic with the onion and beef, and used olive oil vice butter. I used a dry merlot for the wine and eliminated the browning sauce. My husband and kids loved it! Will definitely make again!

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Kelley

Cooking Level: Expert

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Reviewed: Oct. 22, 2007

The beef in this preparation is melt in your mouth! I didn't think there were enough seasonings in the recipe so I added 1 tsp minced garlic and 1/2 a bouquet garni for bay leaf, thyme, and other herb flavors. I used a dry cabernet for the wine and eliminated the browning sauce. Towards the end of cooking, I added a little chopped spinach for color and extra nutrition. I served this with some freshly grated parmesan cheese. I will definitely make again with these modifications.

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CTbunny

Cooking Level: Expert

Living In: Portland, Connecticut, USA

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Reviewed: May 30, 2007

The meat was very tender and good, but the flavor was lacking. Maybe more salt or more onions?

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Farm Wife

Cooking Level: Intermediate

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Reviewed: May 18, 2007

I made this with minced shallots instead of onion, and added a teaspoon of Minor's beef broth concentrate with the red wine. I almost added a couple extra cloves, but I was glad I didn't, it would have overpowered this delicious dish. I left out the browning sauce (I've never bought it), and served with the noodles and a simple salad. Mmmm....

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Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 6, 2007

This was ok. But lacking in spices, just a little too bland for us. The meat turned out very tender however so I will try again, but next time will add more pepper and Worcestershire sauce.

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