The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. The long cooking time also makes the beef very tender.
Loved this recipe. The meat was very tender but the broth was too thin. I will definitely make this dish again but will add a little cornstarch to thicken the broth.
It was a nice weekday dinner. Easy to make, taste nice, but the sundry tomato did not come through as nicely as I expected.
I enjoyed it and it made great leftovers for our family of five. Not my very favorite recipe, but easy and good.
This is great, and for the most part, very little hassle. A filling serving size, however, really means this makes more like 5 servings.
Very slight change: browned the meat, removed to bowl, then did the veg & flour. Added beef back in after the bay leaf, otherwise followed recipe. Used a soft Bogle merlot. Excellent. Served with smashed yukon golds & garlic with steamed brussels sprouts. Great Fall dinner.
Loved it!!! And so did my husband. We definitely rated it outstanding. I served it over brown rice. I added more onions that called for because we love them!
I have made this a couple times now and it has turned out fantastic both times. The longer it simmers the better. Great over rice.
While I loved all the flavors in this dish, and found them very harmonious, I did not care for the texture of the sun dried tomatoes. I used a good California Merlot, which gave a great flavor to the sauce. I especially loved the fresh rosemary - much more aromatic than the dried version.
I too thought this recipe was a little sweet, although everyone else at the table thought it was fine. I used smoked sundried tomatoes that added a slight smokiness which was nice. I will make this again, but I will probably use less brown sugar. It is even better the next day! Served it with mashed potatoes and roasted broccoli.
Very tasty and simple to make. The flavors were nice and it did not seem too sweet like some reviewers stated. Served ours with mashed potatoes and steamed broccoli. Will definitely make again.
We LOVED this dish! I tried to rush it, tho, and cooked it higher for shorter, and it showed. I think with additional time on the stove this would be an excellent dish. I followed recipe exactly, and next time would brown the meat, then finish in oven to really tenderize the meat. It's a keeper!
Second time making this -- and I'm still loving it just as before. Remembered the parsley this time! Added fresh carrots during the last 30 min of cooking, then frozen peas and the parsley just before serving. Served over brown rice. Might add fresh quartered mushrooms next time too. Oh -- and consider at least doubling the recipe -- it cooks down quite a bit, and I believe the leftovers would freeze well for another quick weeknight meal.
This is a fantasic update to a beef stew dish. Flavors blend very well. I added carrots and peas to the dish. I would simmer the beef with the cover on for long than an hour next time to make the meat more tender.
