This recipe is fantastic! I use a rump roast, personally like that it is less fatty than the chuck. Followed to the letter the first time with great results, and subsequently added minced garlic (2-3 cloves), worcestershire (several shakes, probably around 1/2 tsb - but we love this in our beef stew, do to taste) and added some pepper to the roast before pouring in the soup/beer. There is enough salt in the soup, IMO, I personally wouldn't add more unless you like extra salt. I toasted cheese onto the french rolls as suggested (have used both mozzarella and white cheddar, both were great). I also followed the suggestion of saving the extra gravy and adding mushrooms the following night, amazing over noodles!!! My kids could not eat this fast enough.
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This recipe is fantastic! I use a rump roast, personally like that it is less fatty than the...