Reviewed: Nov. 13, 2008

Very tasty. Different than your average beef stew.

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 3, 2008

Husband rated a 4, but I'd only give it a 1, so it got a 3. Will not make again. I prefer "traditional" stew better. Left an unpleasant taste in the mouth.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 22, 2008

This came out great. My own touches included carmelizing half the onions, adding 3 large cloves of chopped garlic, using enough additional wine & water to cover the meat, and then thickening it towards the end with 2T flour, but those were only touches -- the basic recipe is superb.

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annekohl

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Reviewed: Jan. 27, 2008

This recipe was delicious and very filling. The meat and vegetables turned out to be extremely tender and yummy. I added a lot more water, so it turned out to be a beef soup rather than thick stew, which was fine - I loved it anyway. I also added 2 tbsp. minced garlic, and more servings of the vegetables. Kept it tightly covered in the oven for 2 1/2 hours....didn't need 4 hrs. A little Texas garlic toast was perfect to go with it. My boyfriend had 2 servings. I would've too if I wasn't so full after the first bowl.

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Dec. 26, 2007

Holy Cow! I don't think I am going to make Beef Stew in the crockpot again. Sooo tasty. I omitted the celery (hubby doesn't like it) doubled the water and wine (used Merlot)added 1 big can of stewed tomatoes, 4 cloves of garlic finely chopped, a half a bag of frozen green beans and 3 reg size potatoes cut up. Cooked it 2 1/2 hours then added some cold water/cornstarch mixture to thicken it up a little bit and cooked another 1/2 hour. FABULOUS!!

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Apr. 4, 2007

I loved this stew! The only reason I gave it 4 stars was that it was pretty salty and I love salt. That may have been because I used cooking wine. Thanks, though, this is a keeper.

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Boise grrrl cooks

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 5, 2007

This is good stew and a nice change of flavor from our regular old stove-top (but still favorite!) recipe. Added 4 cloves of garlic for more flavor. Didn't add (baby) carrots until last 30mins or so of cooking, so they wouldn't turn into mush. Meat was oh-so tender after 3 hours, no way it neeeded 4. Liquid was just right and we ate with stroganoff noodles. Only thing else I would add is some rosemary next time.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Feb. 27, 2007

I follewed the recipe exactly, other that cooking in in a crock pot on low all day. It smelled wonderful, and tasted very good too. Thanks for an easy and delicious recipe. Will make again.

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4my4girls

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

This was awesome! 4 hours could have been cut down to 3 hours and I added a clove of pressed garlic. We ate it over egg noodles. Yummy

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Rebu

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Reviewed: Mar. 21, 2005

This stew is excellent. I cut back to 1 onion due to hubby's taste. I could see it would be short on liquid so did not add potatoes, cooked them separate and mixed in at the end. Checked oven periodically and added more water and stopped cooking by 2 1/2 hours, does not need 4 hours. I will make it again.

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ELISESARAH

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Reviewed: Mar. 13, 2005

We did not care for the taste of this at all. Loved the easy oven prep. but took less then 2 hours certainly not 4. Also needed a lot more liquid, used beef broth instead of bouilln and water and used 2-1/2 cups, maybe thats why it didn't taste good, or maybe it was the wine I used {merlot] but will stick to traditional stew recipes and use the wine in other recipes. Will defintely use the oven method again, just with a another recipe.

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CODEACE

Cooking Level: Expert

Home Town: Madison, South Dakota, USA

Living In: Brookings, South Dakota, USA

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Reviewed: Feb. 4, 2005

Overall, this was really good! I would agree that you would need to AT LEAST double the amounts of water and burgundy. I covered it tightly, and didn't use too big of a casserole, but it still got dried out (fortunately, it was still good!). I also added a couple of cut up potatoes. Next time I will also decrease the meat to maybe 1 or 1 1/2 pounds, and add more veggies.

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 17, 2004

Good, but not as great as I expected from previous claims. It needs to be served over broad noodles or add quartered potatoes. Sort of a bland flavor, so we added Tobasco & Worcestirshire sauce. I would make it again, but would likely add some garlic as well.

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 26, 2004

I liked this. I read the other reviews and I'd have to say that if the liquid ran out it might be because they did not cover the pan or used a pan that was too large. I used a 9 x 13 pan and it nicely held 2 #s of meat and all the other ingredients. I also used baby carrots. I did not have boullion cubes so I used one can of beef stock in place of 1 cup of water. I also used Merlot wine. I added a bag of frozen peas about 15 min. before it was done. Next time, I'd add some boiled potatoes along with the peas. I'd also add a tsp. of Gravy Master or Kitchen Bouquet for a bit of color as it was a bit "grey." I had to add a bit more thickener in the form of cold water and flour because it did not get thick with the 3 T. of flour. All in all, I liked the flavor and unlike on top of stove cooking with no lid, the flavor of the wine did not seem to evaporate so it was quite tasty. A definite winner.

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BANANA55

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Reviewed: Oct. 12, 2004

Tasted great except all the water simmered away long before the 4 hrs was up and it turned out very salty and dry. With more water I think it would have tasted great.

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ROCKRAMPS

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Reviewed: Oct. 10, 2004

mmm, yummy!! I love this recipe just as it is, but after reading some of the reviews I may follow some of the ideas (a little more liquid, add potatoes, mushrooms, onion) I used baby carrots to cut down on chopping. This recipe freezes well.

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SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 22, 2004

Excellent conmbination of flavors, though I must admit I only used this recipe for a base for something of my own creation. I increased the amount of liquid by 3-4 times, keeping the amount of mustard and thyme the same as listed, and it tasted great to me. More thyme would probably have overwhelmed it. Also, instead of putting it in the oven, I cooked mine in the slow cooker after browning the beef on the stovetop. All in all it made for a wonderful meal, my fiance had three helpings! Served with fresh baked black bread from my bread machine.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 17, 2004

very good.I used baby carrots,and two bunches of green onions next time i will cut my celery in to large chunks.I would also add a large package of fresh whole mushrooms. I agree and im so glad that i doubled the wine & water and beef boul. base, which i used instead of the boul. cubes. All & all it was a great meal.

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BUISSE

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Reviewed: Jun. 23, 2004

This is a very good stew recipe, but it needs more liquid. One way is to add a can of stewed tomatoes, including the juice. This gives the stew a little more flavor, too.

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BLF1GOLETA

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Reviewed: Mar. 20, 2004

Excellent--made according to recipe except tripled the gravy and spices as suggested from another review. Added mushroom caps and canned new potatoes 1/2 way through cooking time. Husband would give it 10 stars if he could--11 year old daughter thought it was the best stew she ever tasted. Served with pumpkin bread IV from this site.

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MRSCHIEF109

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Oven Stew with Burgundy Wine

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