Reviewed: Feb. 23, 2012

Will probably not make again. If I do it will be without the wine.

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Reviewer:

Shawnena

Cooking Level: Intermediate

Home Town: Fort Scott, Kansas, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 9, 2012

I used everything but the whole small onions (chopped up half a full-sized yellow onion instead) and it came out wonderfully.

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Reviewer:

DonegalH

Cooking Level: Beginning

Home Town: Gallatin, Missouri, USA

Living In: Warrensburg, Missouri, USA

Reviewed: Jan. 25, 2012

I am giving this recipe 4 stars because there were several changes I made to the recipe. There was not enough salt as some reviewers said..so I seasoned the meat with salt, pepper and garlic powder before coating with flour and browning in the oil(not enough). I didn't have a roast or stew meat so used carne adada meat(thin and cut in strips) so it only took 3 hrs to cook, 1 on high and 2 on low...I also didn't have the condensed soup, red wine, pearl onions or regular mushrooms or carrots, so I used beef broth, sherry wine, chopped onions and portabello mushrooms and baby carrots. I found it needed alot more liquid than stated. I was really glad I had homemade beef broth on hand. It smelled amazing while it was cooking and tasted great for dinner. I served it over egg noodles and the family all loved it.

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Reviewer:

Lillydee

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Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: Nov. 7, 2011

We liked this. It was easy and the meat came out very tender. My only complaint is that it was a bit bland. This was easily remedied by adding salt (about 1/2 tsp). After browning the meat and removing it from the pan, I deglazed the pan with some of the wine and scraped off the fond, then poured this into the slow cooker. Don't want to waste those flavorful brown bits! We served this over egg noodles, but it would be good with mashed potatoes too.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Nov. 2, 2011

I didn't have pearl onions so I quartered half of a yellow onion. Also I cooked on high for 5 hrs, not low for 11. Easy, delicious, and everything came out very tender.

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Reviewer:

Joelat713

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

Reviewed: Oct. 11, 2011

AMAZING!!! So easy to prepare...wonderful meal on a cool, crisp Autumn day!!!

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Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Mystic, Connecticut, USA

Reviewed: Sep. 25, 2011

I made this exactly as listed, and it was very much the worst stew I've ever eaten. My son hated it, my husband only ate a few pieces of meat, and I couldn't finish my bowl either. I will not be making this again.

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Reviewer:

tausha87

Reviewed: Jun. 9, 2011

Hit with family. Per other reviews I added a packet of onion soup mix. I doubled the onion soup can because I had a larger size roast. I also used a can of beef broth instead of water.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Feb. 24, 2011

We really liked this stew. I changed it slightly. Doubled everything! Didn't brown the meat. Just thew it in the cooker. In the end it was just too soupy so I took about a third a cup of the stew/soup and mixed it with about a tablespoon of flour (no lumps please). Added this back to the pot and turned to high. Let cook for an additional 30 minutes and it thickened up. Needs some salt too. Served over rice. Very hearty meal!

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Reviewer:

DIVER3DOWN

Cooking Level: Intermediate

Living In: Meridian, Mississippi, USA

Reviewed: Feb. 9, 2011

This is a good starter recipe. I added 2 potatoes and canned vegetable as well. Since I added 3 cans of vegetables I added a cup of water when I put it all together so it wouldn't get dry or thick too soon. I was a little worried after I added the wine because it was very strong but it all cooked out and the end result was very good. I served it with biscuits.

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