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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 17, 2008
My husband loved this and requests this be my one and only stew recipe! I was working with what I had on hand, so there were a few substitutions and omissions. I used 2 small cans of mushrooms, one yellow onion chopped, and omitted the parsley. The only thing I think I'll change in the future is a different wine. I used a Cabernet, which I'm not fond of. Next time I'll use Merlot.
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Georgia
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Home Town: Sacramento, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 11, 2008
Very nice dish. I browned some chopped garlic with chopped onions, carrots and celery, and added that to the browned meat before all the liquids. Also subbed worcheshire for the soy sauce and added a pinch of red pepper flake. This makes a huge pot!
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TRIPLEJ28
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Cooking Level: Intermediate
Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 14, 2004
The mushrooms should be cooked first because they give the stew a real mushroom taste, almost like a dirty taste.
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PEACHES39
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 8, 2004
Delicious! Highly recommended.
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SCARTON
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 3, 2004
Easy, hearty, and delicious! This stew made the whole house smell great and cozy. Everyone loved it. I was pleasantly surprised that, even with the soy sauce, this stew was not salty at all. I thought about adding salt after my first taste but all the other flavors were enough, even for this salt lover!!
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5 users found this review helpful

Reviewer:

Corrina
Photo by Corrina
Cooking Level: Expert
Home Town: Antrim, County Antrim, Northern Ireland, U.K.
Living In: Indianapolis, Indiana, USA
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