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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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Elizabeth

	Cooking Level: Expert Living In: Stockton, California, USA
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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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CULMOM37

	Cooking Level: Intermediate Home Town: Petaluma, California, USA Living In: Rohnert Park, California, USA
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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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Reviewer:

KAHLUAKIZZES


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Reviewed: Oct. 14, 2003

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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Jacqueline J. Buell

	Cooking Level: Expert Home Town: St. Catharines, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jul. 23, 2003

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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DREGINEK


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Reviewed: Jun. 18, 2003

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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Reviewer:

DIANE CARTWRIGHT


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Reviewed: Jun. 18, 2003

This is a great recipe! Always a big hit. I substituted red wine for the ginger ale and it makes the meat all that more tender. Definitely try it.

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16 users found this review helpful

Reviewer:

HEINZWORTH


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Reviewed: Jun. 18, 2003

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

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4 users found this review helpful

Reviewer:

BARICAT

	Cooking Level: Professional
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