Reviewed: Nov. 13, 2005

Certainly easy enough. We thickened the broth with cornstarch for a more hearty gravy. Seems to be lacking something...next time we will doctor it up a bit.

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2cooks

Cooking Level: Expert

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Reviewed: Aug. 19, 2005

I liked this recipe but next time I would try to thicken it with flour or cornstarch.

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tosa mom

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Reviewed: Feb. 14, 2005

This recipe rocked. I made it for a small gathering and had none left. It is great over egg noodles and with a salad to start. Add some crusty bread and you are good to go.

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DRASCH23

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Reviewed: Jan. 24, 2005

AWESOME!!! Super, easy and really good!

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 23, 2005

My husband and kids loved this easy stew recipe. I sprinkled the soup with garlic salt, pepper and italian seasoning about an hour before serving. It added some nice flavoring. Also chopped up some potatoes and added them in with the meat.

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TJB0902

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Reviewed: Jan. 8, 2005

This recipe was awful! First off, the stew meat should be browned first so the juices stay inside the meat. Without browning, the juices escape and mingle with the other liquids and create a very unappetizing pinkish foam on top of the stew. It also makes the meat drier than if it was browned first. Second, the stew liquid is way too thin. It needs cornstarch or some other thickener otherwise it is like soup. Also, it makes a very light creamy colored stew instead of a richer brown color typically associated with stew. Thirdly, I used condensed Onion Soup (campbells) because I couldn't find French Onion soup. It wasn't that good but maybe the French onion soup would be better. Don't waste your time or money on this recipe.

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Katzma2

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Reviewed: Dec. 1, 2004

I made a few modifications, but it turned out great! I used extra lean beef stew meat, 1 can low-fat cream of mushroom soup, 1 packet dry onion soup mix (didn't have the soup on hand), a cup of red wine, a cup of water and a few dashes of garlic powder and it was excellent! The best beef stew I have made!

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CCSargent

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 18, 2004

Thanks so much! My husband and kids truly enjoyed this meal!! I found it to be a little salty...I did add a packet of onion lipton soup mix, which I will not do next time! Anytime my kids go for seconds on a main dish, I know it's a keeper!

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EGILLEN

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Reviewed: Nov. 14, 2004

Yum! Easy, quick, comfort food. Did add chopped celery, chopped red potatoes and some seasoning (pepper, thyme). As suggested by others, I thickened w/ cornstarch toward the end otherwise it would be a little too thin to use as stew. I served with green salad and dinner rolls - mmmmm good!

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redmondbelle

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Reviewed: Nov. 6, 2004

Came out as something between stew and soup, but tastes good and ridiculously easy.

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LEEFUR

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Reviewed: Oct. 24, 2004

We liked it and the simplicity of this recipe is its greatest selling point. I really liked the flavor the red wine added to it. I also thickened it with cornstarch at the end because I thought it was a little too soupy. Next time I may try adding a few seasonings to liven it up a bit.

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Ioreth

Cooking Level: Intermediate

Home Town: Nampa, Idaho, USA

Living In: Cainta, Rizal, Philippines

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Reviewed: Jul. 18, 2004

this was good. my family loved it! so easy too

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PEGNMIL

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Reviewed: Mar. 4, 2004

This is wonderful. I use whole mushrooms instead of canned. I also serve it over egg noodles. Easy to make and my whole family loves it.

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JLG94

Cooking Level: Expert

Home Town: Shelton, Washington, USA

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Reviewed: Nov. 18, 2003

A delicious, super-easy comfort dinner. As a prior poster suggested, I increased quantities of soups and the wine. For 1.25lb of stew beef, I used one full can each of Campbell's French Onion and Cream of Mushroom Soup, and 1 full cup of merlot red wine. Also per another poster's suggestion, I added garlic powder and thyme to taste, and a healthy dash of fresh black pepper. About 2 1/2 hours before I was anticipating it would be finished, I added about 5 quartered baby red potatoes, and a dash of parsley flakes. I served it over wide egg noodles, and with buttered baby carrots on the side. My fiance loved it! He had 2 full helpings, as did I. I found the meat to be quite tender and flaky, and there was plenty enough 'gravy' to counteract any dryness the meat might've had. I personally can't even stand the scent of mushrooms, and was apprehensive about using the soup in this recipe, but it definitely turned out for the best. Thanks Cheryl! I will definitely make this again!

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VIOLETTBLUE

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Reviewed: Nov. 8, 2003

While the smell of this stew was FANTASTIC, I have to say we were abit disappointed with the overall taste. Bland. I couldnt get over it. Maybe next time I will add more seasonings and try to thicken up the stew to more of a gravy. We served it over rice and this was great, but it just needs more punch and thickness.

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SANTINAK

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2003

Good but rich. We probably won't use it again but I can see where some people would really like it.

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KMCDONALD85

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Reviewed: Sep. 18, 2003

I thought that this recipe was quite flavorful!!! My only complaint was that the meat was quite dried out, as soon as I stirred the stew the meat fell appart and was quite flaky.

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CORINNAJ

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Reviewed: Aug. 28, 2003

Wonderfully easy, tasty basic beef stew. I followed some of my predacessors, by using DryFrench Onion (beef) soup mix, and extra wine. I also mixed in a small amount of water and cornstarch for thickness. Next time I will use yellow onions, carrots, and potatoes and make it a more traditional meal. Great taste, very simple. Thanks Cheryl!

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jul. 28, 2003

Super easy and DELICIOUS! I didn't have any wine (I don't drink) so I substituted three tablespoons of Balsalmic (Sp?) vinegar. Next time I make it, I'm going to add chopped onions and celery. I highly recommend this one!

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