Reviewed: Dec. 16, 2006

I made this for dinner this cold evening thinking it sounded just right. Maybe for someone else though, not my family. I followed this recipe to the letter, and that's rare. I served it over steamed white rice. We just didn't like the flavor of the beef and the consistancy of the "juice". I give this three stars because I believe with some adjustments such as fresh minced garlic, and water or broth in place of the ginger ale. I would add all sorts of goodies as well.

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7 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

Reviewed: Jul. 11, 2005

For me, this dish was just okay. It was definitely quick and easy, but not a great meal for my family.

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2 users found this review helpful

Reviewer:

CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

Reviewed: Jul. 3, 2005

i chose this recipe, because it looked quick and easy. a little disappointed. it took longer than 4 hours for the beef to get tender, didn't have much of a flavor and it was really watery.

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3 users found this review helpful

Reviewer:

KAHLUAKIZZES

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

Reviewed: Dec. 24, 2002

My husband and I couldn't believe how this recipe turned out!! I would never have thought to use gingerale in a recipe other than a punch. We enjoyed it so much. Definately a keeper!!! I added sweet baby carrots and some potatoes as well as some garlic, bayleaves oregano and basil just to make it a complete meal and to spice it up a little. Thanks so much for submitting this recipe for everyone to try.

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13 users found this review helpful

Reviewer:

Jacqueline J. Buell

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 4, 2002

Did not care for the "artificial" taste imparted by the soup mix. Broth needed thickening.

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6 users found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Nov. 3, 2002

This was very good. I thickened up the sauce to make a nice gravy. Prepared some bowtie pasta & placed the stew and gravy over it. Delicious.

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4 users found this review helpful

Reviewer:

DIANE CARTWRIGHT

Reviewed: Oct. 31, 2002

GREAT & EASY!! I used "beefy onion" dry soup mix and added some baby carrots the last two hours of cooking and served with mashed potatoes. The ale gave it a subtle sweet taste and ofcourse, the meat was VERY tender. I bet this would work in a slow cooker too. Either way, its a keeper!

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12 users found this review helpful