Reviewed: Dec. 7, 2007

My family thought this was great! I didn't have 2 pounds of beef, but I cut the cubes into smaller pieces, and I think it was fine... Next time I will buy a bigger pack of meat.. I also did not use the wine/bay leaf/tomato paste.. But followed the roasting instructions, etc.. I was sooo good! My in laws were over for dinner and they raved over it.. I served it with french bread (and butter) and 'Sarah's Applesauce' (also from this site - it was DELISH) - I barely had enough of anything for my lunch today! I will definitely make this again - (and check out Sarah's applesauce too, it was great!)

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mmmsweets

	Cooking Level: Intermediate Home Town: Georgetown, Ohio, USA Living In: Williamsburg, Ohio, USA
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Reviewed: Dec. 2, 2007

This recipe was quite the hit this evening! The roasted veggies added a depth of flavor that made the dish special. The roasting time was a bit too long for the veggies.... they should only roast for 30 minutes max because they get mushy if they simmer too long. I added Italian seasoning to both the veggies and the beef and added salt and pepper throughout the cooking process. I also doubled the sauce recipe. Good stuff!

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HLyn76


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Reviewed: Nov. 15, 2006

This recipe was fantastic! My husband and my two year old loved it. I followed other members advice and doubled the sauce. Very flavourful and perfect to warm you up in the fall and winter. Will make this again over Xmas to feed the whole family.

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Choupy

	Cooking Level: Intermediate Home Town: Edmundston, New Brunswick, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jun. 28, 2006

This was really good, but instead of the wine I used marsala sherry and instead of russet potatoes I used danish baby potatoes...it was very good but next time I will cut down the amount of tomato paste and maybe add some peas. I will always use the sherry instead because I think it adds a nice sweeter flavor than the red wine which is good to act with the flavor of the tomato

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Michelle Berantzino

	Cooking Level: Intermediate Home Town: Cicero, Illinois, USA Living In: Herlev, Hovedstaden, Denmark
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Reviewed: Nov. 21, 2005

Awesome! Roasting the meat and veggies is the ticket! Both were tender and very flavorable. I doubled the recipe and used two sweet potatoes with two white ones and it works well. Thanks for sharing!

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HomeMom


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Reviewed: Nov. 14, 2005

Nice tasting stew. It was very time consuming however. I think this could easily be made on top of the stove instead of doing the oven thing. We like our meat to be more tender. Still the flavor was excellent.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jun. 17, 2005

Very good! I realized after planning to make this that I don't have a good roasting pan to use, so I decided to make it in the crockpot instead. I only had 1.3 pounds of meat, but that seemed fine. I left out the olive oil, mushrooms and the bay leaf, but I added 1 tsp of thyme, 1/2 tsp oregano, and 1/2 tsp dried parsley. I used 4 cups of beef broth since I knew a lot of it would cook off in the slowcooker over time. I set it on high for the first 6 hours, and turned it down to low for about 30 minutes. At the 4 hour mark, I added just over 1/2 cup of the wine, and when I set it on low, I added 4 tbsp. of flour to thicken it. I'm sure this is very good roasted, but as I did it, it was good as well.

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Sola

	Cooking Level: Expert Living In: Spokane, Washington, USA
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Reviewed: Feb. 1, 2005

My husband & I thought this was awesome and said so throughout the dinner...too good! Thanks for sharing it.

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Gina B. Cookin

	Cooking Level: Intermediate Living In: York, South Carolina, USA
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Reviewed: Oct. 25, 2004

This recipe was a big hit at our house. It was a nice change from our usual recipe - very rich and savoury! I added about 50% more beef broth, wine and tomato paste for more gravy. The meat was a little tough after roasting, so I put it in a pressure cooker with the liquid ingredients for about 30 minutes, then added the roasted vegetables and the rest of the ingredients and cooked another 10 minutes under pressure to finish it all off. Delicious!

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KORYMCDONALD


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Reviewed: Oct. 12, 2004

Not better than my mothers, but very tasty. Added turnips and corn because that what my family likes.

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MCTOBIAS

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA
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Reviewed: Jan. 29, 2004

I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little more sauce. Make sure you serve with some nice bread to sop up all the delicous gravy.

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KIMMYPICKLES


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Reviewed: Oct. 8, 2003

Total cooking and prep time took much longer than recipe stated but was worth the effort. A nice change to the usual beef stew that I prepare in a crock pot.

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Laura


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Reviewed: Oct. 8, 2003

This is the most delicious stew. Easy and quick to make. I have added other vegetables such as sweet potato, parsip, and turnip and it makes it even more interesting and delidious

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NANCY BALL


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Reviewed: Oct. 8, 2003

Delicious !!! Took ages to make...but the result was well worth it, and it was actaully really easy, once it was all cooking there wasn't much to do but enjoy a glass of wine !!!

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Jo


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Reviewed: Jul. 13, 2003

love roasted veggies!

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MICROSIM


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Reviewed: Jul. 13, 2003

I did some adjustment to the recipe - instead of oven roasting the beef and vegetables, I cooked them on the stove. The vegetables turned out to be less mushy after simmering.

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Vivian Lee


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