Good recipe and loved by my whole family. I didn't use the berries, added Gravy Master and a bit of worst. sauce for flavor and more seasonings. Carrots cooked in this wonderful gravy don't get much better than this. Thanks a bunch Linda!

I tried this with Tara G's alterations and it was very good. It was a bit too "soupy" for me, but still delicious!

This did not turn out great for me - the meat was not tender at all. I used 48 oz of beef broth instead of wine (as suggested below) and there was FAR TOO MUCH liquid.

I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. I also added some minced garlic to the oil for a few minutes before putting the meat in. Then, I doubled the amount of broth and used 48 ounces of beef gravy in place of the red wine. I also used red potatoes instead of celery. There was enough liquid in the pot to completely cover the entire meal. It simmered for 2.5 hours and it was delicious! The meat just fell apart and the potatoes and carrots had an amazing flavor! I served it with a side of fresh green beans and french bread and this meal just disappeared! This will be added to my permanent cookbook! 5 stars!!

Meat turned out super-tender after 3 hours. Subbed potatos for celery though and it came out incredibly.