Reviewed: Nov. 1, 2009

I will have to make this one again and again. PERFECT! Though next time I may add some sliced onions.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 20, 2009

I really liked this recipe. I am not a red meat type of girl but I absolutely loved this. The meat was very tender. The only thing that could use some changing, if you are the type of person that likes salt, is to add a little yourself. Other than that I wouldnt change anything :)

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mrsaranda

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Reviewed: Sep. 8, 2009

My mother is not well and it is a challenge to prepare something she will eat. Her favourite dish is beef stew. I did this recipe this weekend and she loved it. I did not use wine as she is diabetic, but did use the same amount as beef broth. I used onion soup instead of French onion as our grocery stores don't carry it. I put the vegetables in about 3 hours before it was done. Also I used instant mashed potato flakes at the end to thicken it a bit. I will definitely use this recipe again.

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cawright

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Reviewed: Jul. 6, 2009

This makes very delicious stew. I didn't have French Onion Soup on hand, so I substituted broth for it. I also used condensed celery soup.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: May 31, 2009

Really good, super easy. I had fresh mushrooms instead of canned, put 1cup of sour cream in the slow cooker just before serving over wide egg noodles. Will definately make this one again!

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shelle

Cooking Level: Intermediate

Home Town: Agoura Hills, California, USA

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Reviewed: May 9, 2009

Used a bag of steamfresh garlic peas and onions. superb!

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Laine

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Reviewed: Feb. 17, 2009

This was...pretty good. I'll admit that I didn't use wine (never do)...used beef stock. I doubled the liquids because I also added celery, Yukon Gold potatoes, and carrots. I was expecting a little more flavor from the soups. It was actually quite a mellow flavor...which wasn't really what I was wanting. It was pretty good...just not what I was expecting. Thanks for the recipe!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Feb. 2, 2009

This is AWSOME even my VERY picky 15 year old ate it NOw I am making it for my Church group

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Bethany

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Reviewed: Jan. 23, 2009

delicous! very easy and really tasty.

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Hillarie R

Cooking Level: Beginning

Living In: Bakersfield, California, USA

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Reviewed: Jan. 13, 2009

Very easy, very good. Have made it twice now.

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momof3prettygirls

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Dec. 19, 2008

Hello - because I was short on time and found a key ingredient missing, here were adjustments I made and boy, was it tasty! I used a can of Cream of Onion soup (grocery store didn't have French Onion!), and a pint of whipping gream, and 1/2 can of water. Also added baby carrots, celery, cooked mushrooms and garlic. Also - using a 1 lb beef stew sizing, I put this on "high" in the slow cooker for 2.5 hours and it was done! Very tender -- wonderful over noodles!

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pegpaw

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Reviewed: Nov. 30, 2008

Very good and easy. Just open up a few cans and pour in the slow cooker. Can't get any easier. And the good thing about this recipe is you can add ingredients to suit your tastes.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 15, 2008

I doubled this and threw everything in the crockpot. I also added a sliced onion and used lemon lime soda in place of the red wine. I've made this before and this never fails to please. I cook it for one hour on HIGH, then the rest of the day on LOW.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2008

So good!

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Angel

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Reviewed: Oct. 12, 2008

This was easy to make but nothing special. I also didn't use the wine and I don't think it would have improved the flavor. However when I did add some pepper,garlic powder (there's enough salt in the soup) and 8 oz. of sour cream it made a pretty good beef stroganoff.

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Kim Meissner

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Sep. 29, 2008

The main virtue is that it uses few ingredients and is quick/easy to put together. That said, we found the result to be bland in flavor and the color matched with an unappealing creamy shade. To my way of thinking, a beef stew, particularly one that cooks for hours, should have a nice, deep color and depth of flavor to match. It was OK in flavor. I'm sure it would improve by adding some thyme, marjoram and/or rosemary and a few liberal grinds of pepper, but since it really wasn't our thing, I'm going to cut my losses on this one.

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 10, 2008

I used Venison meat instead of Beef, I added about a tbsp of chopped garlic, some kosher salt, and pepper to taste and added carrots, onion, and potatoes a couple hours before we ate. Turned out great!!

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jeryl-lyn

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Reviewed: Sep. 9, 2008

It was very delicious, however we did add potatoes, carrots and onions. Definitely will make it again!

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Wendy Dench

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Reviewed: Aug. 24, 2008

Very easy to make. I added two small diced potatoes, 2 carrots and 2 celery sticks (make sure you leave in the crock pot long enough for the vegetables to thoroughly cook 9-11 hours on low or so). I also added about 3/4 cup red wine instead if 1/2 cup, and some onion soup mix. Will be making again! Thank you for the recipe.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jul. 17, 2008

I used this as the base to make "beef manhattans". I served it over the top of thick sliced bread topped with garlic mashed potatoes. My additions were: another can of cream of mushroom soup (I used the 15 oz. sizes), a whole cup of merlot (rather than 1/2 cup), 1 pkg. of onion soup mix along with the french onion soup, 2 tsp. of kitchen browning sauce and 1/2 tsp. of seasoned salt & coarse ground black pepper. Add some fresh mushrooms the last 30 minutes if you are not using the canned type. Garnish with fresh parsley. This was easy and delicious! Thanks for sharing!

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