The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 15, 2008
While this was nothing special, it tasted good enough that most of us finished our portions. It did not have a distinctive flavor. Maybe if we use fresh mushrooms?
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
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Reviewed: Oct. 14, 2008
I’m giving this recipe 3 stars for ease of preparation and because my family liked it. I didn’t care for the taste.
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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 10, 2008
This was excellent! I cut the canned mushrooms in half and then added some fresh sliced mushrooms instead. Also, added a little thickening agent (corn starch) at the end so it thicked up more like a gravy. It was a big hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 7, 2008
A bit hit with the fam. I put all this in the crockpot and cooked it on low about 7 hours. The meat was so tender! We poured it over linguini and sprinkled fresh parmesan cheese over it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 4, 2008
We liked this recipe but I modified it, adding some butter to the olive oil,using 1 can of V8 juice and little tomatoe soup, little wine. I added 4 bay leaves and some thyme. 40 minutes in medium and it was tender. Serve over Valencia rice. UUMMM!
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Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico
Living In: Weston, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 3, 2008
I loved this. I kinda changed it a little though. I used fresh mushrooms and no red wine because I didn't have any. I let it simmer for a long time (about an hour) and the meat was soooo tender. Delicious!! A great started recipe. I served it with mashed potatoes and asparagus.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 3, 2008
Good flavor, easy dish to convert to a crock pot recipe. I did make a couple of very minor changes - I did not sear the meat because it was not completely thawed, I crushed instead of sliced the garlic, used closer to 1/2 cup of wine and added a couple dashes of worchestershire sauce. I was looking for another "beef burgandy" type recipe that did not use any creamy soups and this fit the bill. I will make it again but try searing first next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 2, 2008
I cut the wine back to 1/2c and added 1/4c beef broth, 1 tsp brown sugar, 1/2 tsp oregano and a bay leaf. I also used fresh mushrooms instead of canned. I served it over mashed redskin potatoes....yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 2, 2008
Sorry, I just didn't care for this. Not enough flavor alone with these ingredients. I ended up adding a whole bunch of other stuff to this so that the family would eat it. When cooking this kind of meat it is good to cook in the crockpot all day so the meat will just melt in your mouth.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 2, 2008
This was a big hit w/ my hubby. We did serve it over Mash Potatoes... I used fresh baby bella's, added oregano, when browning my tips, I added the onion and garlic and a half a green pepper.. then put it all in the crock pot. OMG.. it was awesome! Thanks for sharing..
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Cooking Level: Intermediate

Home Town: Petersburg, Pennsylvania, USA
Living In: Huntingdon, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 1, 2008
This was really good although, my husband and I agreed that it would taste better served with new potatoes than over pasta. That's just a personal choice though.
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Cooking Level: Intermediate

Home Town: Americus, Kansas, USA
Living In: Pratt, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 1, 2008
This was really good. Used fresh mushrooms and a full cup of wine. At the end I added 1/4 stick of butter to finish the sauce. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 29, 2008
Excellemt taste. A truly wonderful meal and easy to fix.
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Cooking Level: Intermediate

Home Town: Westlake, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 27, 2008
Deliciousness on a plate. Used pasilla chili powder instead of plain chili powder because I like it better. Used 8 oz baby portobellos raw, putting them in with the tomato sauce as directed. Cooked it all only about 25 mins. as we got hungry smelling the terrific odors. Reminds Barbara of Cheviot sauce. Served it over No-Yolk wide noodles. Yummers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 27, 2008
Excellent! My additions:1 chopped onion, sauteed with the garlic, 1 can chopped tomatoes (instead of tomato sauce), 1t. beef broth paste, sherry for the wine. Bay leaf too. I salt and pepper floured the meat before browning and realized that the onion and garlic don't need nearly as much browning time as the meat. Tend to burn! After the 40 minutes, or so, simmering time, everything came together in a delicious blend of flavors and texture. Great with buttered noodles!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 26, 2008
I fixed this for my daughters lunch one day. It was excellent. I did add a few slices of bell pepper, and sauteed with the onions. It will be made again soon. We loved it!
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 26, 2008
It was good. I used fresh mushrooms, added some beef broth and used tomato paste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 26, 2008
Sauteed 1/2 cup of onion and 4 cloves of garlic first then Used angus stew meat, seasoned meat with steak seasoning and flour it worked great, added beef broth, 2 cubes of beef bouillion, about 2 tablespoons of brown sugar and I used sherry cooking wine. DELISH! I can't wait to impress guest with this receipe.
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Cooking Level: Intermediate

Living In: Lakewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 26, 2008
Really very good, my kids loved it and super easy to make =)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 25, 2008
I took the suggestions of others on this and added a little brown sugar and thyme, but didn't think it was all that great. I probably needed to cook it a little longer, I let it simmer for 30 mins. I can see where the crock pot might mix the flavors and soften tough meat better. The flavor to me was iffy though. I will probably experiment a little more and maybe add onion next time.
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Living In: Cape Coral, Florida, USA

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