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Reviewed: Feb. 17, 2008

This stew had a lot of flavor. I didn't have a roasting pan with a lid so I just made it in a 13x9 inch backing pan and covered it with foil. Next time I make it I will add more liquid.

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cookin in cali

	Cooking Level: Intermediate Living In: Saugus, California, USA
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Reviewed: Oct. 3, 2007

i made this yesterday, I was very happy with the results! so quick, easy and tasty!! i used frozen peas and carrots about a cup and a half and this worked out great, although i still used about 3 fresh cutup carrots as well! my 18 year old vegetarian sun loved the flavour the carrots had (he picked them out of the left over stew) there was very little left over though! anyway i probably only cooked the stew at 375 for bout 45 minutes and it started to lose a lot of liquid by then everything was nicely cooked and ready to eat. so i didn't bother adding more liquid, delicious on a wet and cold night! the little bit of left over was great (even with out the carrots!) thanks!

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dropsofjupiter


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Reviewed: Jul. 30, 2007

Great recipe - thanks Jo! I used this as a starting point but I browned the beef ahead of time. Also substitued beef boulion instead of french onion soup (I'm an American in the UK and it's difficult to find certain ingrediants). I added a dash of red wine, parseley, 2 bay leaves and garlic powder, then stuck it all in the oven for 2 1/2 hours. Turned out amazing and was extremely easy to make!

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leslie

	Cooking Level: Intermediate Home Town: Bridgeton, New Jersey, USA Living In: Manchester, Cheshire, England, U.K.
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Reviewed: Apr. 8, 2007

I like the addition of the onion soup mix. I substituted corn & green beans instead of peas. I also added more water. Thanks for the recipe.

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scotdog98

	Cooking Level: Intermediate
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Reviewed: Jan. 10, 2007

Best stew recipe I've tried so far. Omitted the peas and doubled the potatoes and it was just right!

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Candy M.


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Reviewed: Sep. 14, 2006

I made this with grass-fed beef which cooks quicker, so reduced the temp. by 50 deg. Otherwise, followed the directions exactly. It turned out perfectly!!! Whole family loved it, including my 3 and 5 year olds!! We will make this a lot!!!

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bemommy


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Reviewed: Apr. 25, 2006

This is the best stew I've ever had! It definately didn't have enough liquid for me though so I doubled the amount of water. I also used all frozen veggies except the potatoes. I also used cut up marinating steak instead of the stewing beef to cut out some of the fat. I also didn't have stewed tomatos so I used canned diced and it worked well.

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CRYSTALANNE79


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Reviewed: Jan. 13, 2006

Excellent meal for a cold winter day. I'm new to cooking but I could easily follow this recipe. My roommate actually begged for me to feed him when he smelt this!

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sparklysar


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Reviewed: Oct. 7, 2005

I added turnip to this recipe instead of the peas, it was the best stew I have ever made. My husband and I had 2 servings each, it's great.

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pam


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Reviewed: Nov. 10, 2004

Great recipe for a cold day...I added a couple cloves of garlic and browned the meat in oil before putting it in the casserole. I also added a half an onion, which becomes sweet in the oven. I mixed the water with the soup before pouring it over the whole thing. *one other thing* as a person with celiac sprue, I substituted 2 Tbs. of tapioca for the flour, as a thickener. I will use this recipe again!

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True North


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Reviewed: Feb. 4, 2004

It's yummy and easy to make. I would try it with a can of corn added in the last 15 minutes or so as well.

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ALLDERACOVE


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