Reviewed: Mar. 14, 2010

This was the first time I made a beef stew. This recipe was a great base but I did try to make this like my grandpa used to. I omitted the red wine and added baby carrots, peas and red potatoes. I left this in the slow cooker for about 7 hours. It was tasty, not quite how grandpa used to make but I'm sure he would be proud. Serve with garlic bread or french bread.

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Reviewer:

sself

Reviewed: Feb. 28, 2010

I used fresh mushrooms instead of canned and even so, this was very bland to me. I served over egg noodles & even my guest said "it's not awful but it's not good." We added lots of cracked black pepper & sour cream after our initial taste to try to doctor it up but I would not make again. Another friend loves this recipe & it is well-rated... it just didn't appeal to my palate.

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Reviewer:

Ashley in NC

Reviewed: Feb. 24, 2010

Good and easy recipe. Used onion soup mix instead of the French onion soup - caused it to be too salty. Next time will look for reduced sodium soups otherwise a great dish.

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Reviewer:

Sharond

Reviewed: Feb. 11, 2010

Yum!

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Reviewer:

Jessica P.

Reviewed: Feb. 10, 2010

This was really good. I did follow the advice from other reviews and added potatoes and carrots plus seasonings. Thank you

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Reviewer:

Teena

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Living In: Culver City, California, USA

Reviewed: Feb. 9, 2010

A good starting point....

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Reviewer:

Tyler

Reviewed: Feb. 7, 2010

I have made this recipe only without the wine but instead of slow cooker, bake at 300 for 3 hrs. the gravy is thicker and not so liquid. Also, I sometimes add 8 oz sour cream and I double the cans of soups

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Reviewer:

mcwarrick

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Reviewed: Jan. 20, 2010

I give this recipe 4 stars because I used this recipe as a basic start for stew and added some extra steps to get the recipe that suited my household best. After browning the stew meat with onions in a pan, I followed the instructions listed and added peeled, chopped potatoes and carrots. After cooking in the slow cooker, we thickened the stew a little with flour and the end result was exactly the stew we were hoping for. I will definitely make this again.

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Reviewer:

San Diego Jen

Reviewed: Jan. 20, 2010

I made a few of my own changes to this recipe. I replace the wine with 2 cans of beef broth and add a can of mushrooms, 2 cans of diced potatoes and mixed veggies.(fresh or canned) The changes I made make it more soupy, it's very hearty and it feeds at least 10.

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