Reviewed: Apr. 16, 2010

Wow, I am finally published!!! Check out this great recipe.. makes me so happy! The picture that is added right now by me is from tat2whttrsh aka Lambchop's Mom (thank you so much tat!)

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7 users found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Apr. 16, 2010

I've never gotten to review a recipe first. I made this several times when it was a personal recipe. It was a big hit with my family. I used a lot less flour the second time and we liked it better with just a light dusting of flour on the meat. Cooked it in a cast iron dutch oven for the three hours. Make more than you think you will need, it will go quickly.

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3 users found this review helpful

Reviewer:

maureend

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 16, 2010

Glad to see that your recipe finally got published, Cindy! I grew up with Mom making something like this when I was little, so this is total comfort food. Sometimes, I'll change the ingredients up and instead of beef broth and milk, I use lemon-lime soda. This is also good with a mixture of Campbell's french onion soup, Campbells beef broth and cream of mushroom soup. I also use fresh mushrooms, whatever I have on hand. If I think of it, sometimes I'll add a few spices, a bay leaf or two. It's really good. This is also very adaptable for the crockpot. Just brown the meat like the recipe states, then layer it in the crockpot with the other ingredients. I like this best over mashed potatoes but my boys like it best over steamed rice.

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22 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 22, 2010

Cindy, what an awesome recipe! Made this over the week-end and it was a great hit. I added some sour cream at the end and served it over egg noodles. My family loved it. Thank you so much for the great recipe that will be a regular at my house time and again.

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18 users found this review helpful

Reviewer:

TexasGirl

Cooking Level: Intermediate

Home Town: Madison, South Dakota, USA

Living In: Fort Worth, Texas, USA

Reviewed: May 6, 2010

Tons of flavor + easy = 100% awesome! I did mine in the slow cooker. Don't skip the pan frying! It really keeps the juice locked into your stew meat and helps hold the pieces together over the 7-8 hour cooking time (on low).

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11 users found this review helpful

Reviewer:

Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: May 15, 2010

This is perfect! Made this today for dinner and Husband and Kids are still raving past dessert. Sent hubby and daughter to the store this morning for Beef Stew Meat and they "said" they were sold out. Ended up using Boneless Sirloin and it was fantastic. This did cut the cooking time down but it smelled so good we were happy to eat earlier. Only other change was I used fresh sliced button mushrooms. Served over rice this time, which was excellent. Will try Egg Noddles next time and maybe Mashed Potatoes the time after that. This will be a regular around here. Thank you for sharing, Cindy!!

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1 user found this review helpful

Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Jun. 11, 2010

This recipe did not come out great for me:( It had a bland taste but, I will try to make it again.

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3 users found this review helpful

Reviewer:

pammy44

Cooking Level: Intermediate

Reviewed: Jun. 22, 2010

After browning the meat & onions in the skillet, I combined everything in the slow cooker (just because I had lots of time to kill). Turned out Delish! Gravy was really wonderful. True comfort food. Thanks, Cindy!

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4 users found this review helpful

Reviewer:

Staci

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Madison, Mississippi, USA

Reviewed: Aug. 10, 2010

While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy!

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Reviewer:

Dutchgirl

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 8, 2010

This was great! Dh said I need to make it again(which doesn't happen very often). I did add rice into the pot the last twenty minutes of cooking so we had a one pot meal! The beef was fall apart tender and so good! Thanks for a wonderfull easy meal that will frequent our dinner table often!

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5 users found this review helpful