I followed the recipe except I didn't have red wine in the house (I know shocking...) so I used 1/8th cup of balsamic vinegar (with truffle oil), canned mushrooms (no fresh on hand), one pack of onion soup mix (all I had) and added some beef bouillon. Also I didn't need to thicken it at the end.
Rather than use a slow-cooker, since I started about 12:30 p.m., I used my pressure cooker. We were eating by 2:00 p.m. I pressure cooked it 45 minutes - 30 min would have been enough.
I think the ingredients are great, but I think the technique can be simplified. Save some time, just brown your beef (important step), sauté your garlic, onions (if you want, or throw in pot) and fresh mushrooms in the same pan right afterwards (skip the added butter, use the wine here if you want or just put it in the pot), and then mix everything in your slow cooker or pressure cooker, depending on your time constraints. Pressure cooking makes this a week-night meal. Very tasty stew.
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I followed the recipe except I didn't have red wine in the house (I know shocking...) so I...