I used a cabernet sauvignon wine and this dish was wonderful! Thanks

Fantastic rich sauce and tender meat. I cooked the beef for 15 minutes only also as I had a cheaper type of beef. I also thought it was missing something taste wise so I added a tablespoon of tomato paste and thickened with cornflour. Otherwise great recipie

Good basic recipe, but it was missing something. I can see how it would be better the next day.

Fantastic flavor & tender as well. I marinated the cubed beef for 2 hours in red wine before using; also, I didn't have thyme so I substituted basil. One thing I couldn't understand was why we had to separate all the ingredient, i.e. why remove the sauteed veggies from the pan, then cook the beef & remove it, then cook the broth & finally throw everything back in and cook it again. Since I only had one big skillet to use, I would have preferred being able to cook it all together in 1 or 2 steps--all the ingredients end up stewing together anyway. Also, the cooking time is completely off since you have to do all the prelim cooking before you get to the final 55 minute simmer phase (step 4). Since I wanted to keep the meat tender & finish quickly, I only simmered in step 4 for about 15 minutes and then thickened the gravy with a can of mushroom soup. I served the meat & gravy over mashed potatoes and it was an immense hit. One more thing is that I wouldn't fry the flour before adding the broth, this only made the flour clump for me and it was hard to break up. I would mix the flour in after the broth.

Very simple to prepare and very flavorful. I used oyster, portobello and straw mushrooms. Wonderful red wine flavour and even better the next day.