Very good and VERY easy! The only changes I made were adding about 1/4 t of thyme instead of oregano, and reversing the wine/water ratio (I used 1 C wine and 1/2 C water).
I'm coming back (again!) to write a review for this! I made this last night and it was huge hit and I'm not normally a big fan of roasts! I made a few changes which I thought made it a little simpler and healthier too which I wanted to share. I used about 2 lbs of chuck roast, cubed into 1-2 inch pieces, subbed 1.5 cups of unsalted beef broth and a tablespoon of tomato paste for the the consomme and water (have you seen how much salt is in consomme??), I used 1/2 bag of frozen pearl onions and a cup of whole baby carrots; I used 1 cup of merlot, I cooked on low for 8 hours and then threw in 12 oz. of sliced fresh mushrooms in and turned up to high for an hour and served over mashed potatoes. It was a very hearty stew. If you want it thicker, you might want to add a little more flour, but I thought it was great and made a really tasty flavorful gravy. I will probably add more fresh herbs toward the end the next time I made this.
I followed suggestions of fellow Zaar's and added 2 cubed potatoes, a spring of fresh thyme and chopped fresh rosemary. I added the potatoes and mushrooms at hour 7 and cooked on low for 10 hours total. The flavor was very tasty but the meat was dry and tasteless. Maybe I cubed the meat too small? Also, the pearl onions disintegrated, not a single onion kept its pearl shape. Very disappointing after spending over an hour trimming the meat and boiling/peeling the onions. Next time I'll start with some chopped onions, then later add the pearl onions along with the potatoes and mushrooms and cook for 9 hours total.
I made this the other night in my brand new slow cooker, it came out awesome!! :)
Amazing! This stew is a real winner. Instead of beef consommÃ© I added a natural mushroom gravy made by â€œPacificâ€� (you can find it in Whole Foods or similar stores especially around Thanksgiving) and extra wine. I added 2 potatoes too. My DH LOVED it. We enjoyed with an exotic green salad with chopped fennel and pomegranate seeds in sweet vinaigrette.
Used beef bottom choice round roast that I cubed, added 1 tablespoon #183096, 1 cup French 2005 Mosieur Touton Bordeaux merlot, frozen pearl onions, 6 cloves garlic. This would be great with mashed potatoes to go with all the gravy this produces. The meat was fork tender and the veggies sweet and held their shape nicely. Thaks!
I used about 1k of gravy beef and 0.5k skirt with 2 large carrots (peeled and cut into chunks), 2 large onions (quartered) and 3 potatoes cut into the same size as the carrot chunks. Added the mushrooms about 3 hours before serving (total cooking time 10 hours). The lot filled my crock pot. Served with wholemeal bread rolls. Son gobbled up the lot and came back for seconds and mum declared the best stew she'd tasted in a long time. Now what to do with the left overs (a pie sounds like a good idea for lunch tomorrow or does it freeze well).
This recipe was easy to make except for the peeling of the onions, which was very tedious. Then I read on the side on the container TO PEEL: Drop whole unpeeled onions in boiling water for 3 minutes. Rinse in cold water. Cut root end; squeeze gently until onion slips out of skin. OH, DO I WISH I READ THIS BEFORE I STARTED PEELING! Lol I used red and white pearl onions just for fun. I waited to add the mushrooms in the last 3 hours of cooking time. I will be using this recipe again, thank you. Made for Zaar World Tour 2006