Oven Stew with Burgundy Wine Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 2, 2003
This recipe is excellent. The beef was tender and moist, and the veggies too. I had to add a bit more water and Gravy thickener because I increased the size of the stew. This is a definite repeat recipe!
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Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada
Living In: Cambridge, Ontario, Canada

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Reviewed: Dec. 28, 2002
This was good but I just left the stew on the stove instead of putting it in the oven (one less pan to wash) :). Maybe I'll put it in the oven next time... I also was out of thyme. I added one more cup water but probably only needed half a cup as I guess the water doesn't evaporate on top of the stove as much as it does in the oven. I also used dried low sodium beef bouillion which seemed to be fine. Finally I used red cooking wine instead of burgundy. I guess I did change the recipe but it still had a richer taste from the wine and was a change from just using beef bouillion or having a tomato base in stew.
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Reviewed: Jun. 8, 2002
This is very easy and good. I also added a couple of potatoes. I added extra water so it wouldn't dry out and would provide extra gravy.
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