Reviewed: Feb. 23, 2011

This is a fantastic stew. I made it for a group of eight people (ranging in age from 6 to adult), and everyone found someting to like about it. I added big chunks of fried carrots (using the same technique & oil that I used for the potatoes) because I felt the tomato-y-ness of it need some sweetness to balance the acidity. I appreciated the reasonable price of the cut of meat called for in this dish when feeding big eaters.

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Reviewer:

squawk93

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Apr. 23, 2010

This wa a great base recipe, my husband raved about it and commented that we could add different spices to change the mixture i.e. add curry powder and serve with naan. I served this with the Light Oat bread from this site to mop up all of the stew.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Jan. 9, 2010

I made this a 5 star family favorite by adding 1 bay leaf, a teaspoon of cumin, 1/2 teaspoon of chipotle chili powder and a dollop of sour cream on each serving. I'll definitely make this one again and again!

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Reviewer:

mureksoy

Reviewed: Sep. 16, 2009

I added portebella mushrooms and took out the tomato paste(only cuz I had none). Also added a grill herb mix instead of just the oregano and it turned out amazing!!!!!!! has this deep fresh earthy taste and smell

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8 users found this review helpful

Reviewer:

Jodie

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Woodward, Oklahoma, USA

Reviewed: Feb. 28, 2009

Very good. Instead of the potatoes I substituted with butter beans for the protein content (and I discovered that I was out of potatoes). It turned out delicious and lower in carbs. I also used beef bouillon instead of broth which added more salt and flavor.

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6 users found this review helpful

Reviewer:

Wild Flour

Cooking Level: Expert

Home Town: Clarksburg, West Virginia, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 23, 2009

The meat was tough not tender and bland no seasoning , salt and no flavor. The "soup" was more like eating a bowl of tomato sauce. The onions and garlic were barely existent. The red wine did nothing for the flavor.

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Reviewed: Jan. 22, 2009

This is a good dish that needs help to be great. After reading the other reviews, I added 1 tsp. cumin and 1/2 tsp. cayanne pepper to bump up the heat. We also are low carb in our house so I used turnips instead of potato. The overall flavor was great but the meat was tough. If I make it again, I will try it in the crock pot.

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11 users found this review helpful

Reviewer:

LARDGAL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Long Beach, California, USA

Reviewed: Mar. 9, 2008

This is really good!! I read the reviews and decided to try adding some fresh cilantro to spice it up. The cilantro gave it the perfect taste. I will certainly make this again.

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Prescott, Arizona, USA

Reviewed: Jan. 28, 2008

This was pretty good. Had to add more seasoning (soy sauce, salt)and topped it off with a little lemon juice and hot sauce just before serving. I think next time I'll add more garlic & spinich. I wasn't sure what to use for the tomato puree but used a can of tomato paste and added water to make two cups.

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Reviewer:

MISCONDUCT

Reviewed: Oct. 23, 2004

This recipe wasn't my cup of tea, but the rest of the famliy gave it two big thumbs up. It does make a very hearty meal, especially on a cold rainy night. We ate it with grilled sourdough bread. I might making try it again with some more spices added, I just found the flavor to be somewhat weak compared to the way it smelled and I anticipated it tasting.

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11 users found this review helpful