Reviewed: Feb. 10, 2013

Time consuming, most of it during the cooking, but Oh So Good! I baked this in a cast iron dutch oven, rather than on the stovetop, at 325 degrees, and it came out tender, succulent, and wonderful.

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Reviewer:

alsoanurse

Cooking Level: Expert

Living In: Shelbyville, Kentucky, USA

Reviewed: Sep. 16, 2011

Excellent flavor, will definitely make again. I used onions instead of shallots and added a lot of garlic and pepper to the mix. Thank you!

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Reviewer:

Lisa

Reviewed: Apr. 5, 2011

Excellent cooked on day one but eaten on day two so the meat could rest and soak up all flavors. Paired with mashed potatoes and green beans.

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Reviewer:

Michele

Reviewed: Jun. 28, 2010

Loved It. I was looking for a Beef Stew without wine and came across this one. I used onion instead of shallots. Don't have shallots but have abundance of onions. Also substitued beef granules for stock. I added some potatoes because to me stew is not a stew without potatoes. It's very good.

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Reviewer:

babymama'10

Cooking Level: Expert

Reviewed: May 11, 2010

A hit with everyone in my family. Instead of doing it stovetop, I did it in the oven at 350 with the same time. Easy and yummy!

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2 users found this review helpful

Reviewer:

rlmcdaniel

Reviewed: Nov. 18, 2009

I'm a complete beginner and this meal has turned out really well both times I've cooked it. It also stores well as a left over for the next day's lunch.

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Reviewer:

mroach

Reviewed: Oct. 13, 2009

Good taste, but alot of work!

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Reviewer:

Brittney

Reviewed: May 5, 2009

This is delicious! My meat and potatoes man and I loved it. I did not add the parsley or lemon zest, but otherwise made the dish as written. I've given this recipe to a few people, and it's always well received.

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4 users found this review helpful

Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Apr. 1, 2009

This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

Reviewed: Feb. 12, 2009

My husband & I made this for dinner last night and it was very good! However, next time we make it, we will cut down on the amount of lemon rind. We found it too overpowering for us. But, if you like a lot of lemon flavor (which seemed to us a strange combination with beef, but decided to try it anyway) then by all means, use the 2Tbl it calls for. Husband said he would also cut down on the parsley, but he's not a huge parsley fan. I loved the parsley! Will make this again!

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