Reviewed on Jan. 17, 2013 by equifam1
This is a delicious stew- wanted to give it five stars, but can't decide whether on not the thyme flavor works. Made it with russet instead of red, think red would have tasted better. Added a medium vidalia onion, omitted mushrooms since I did not have any on hand. Added an entire can (14 oz) of beef broth, no wine. It still turned out wonderful, but sauce was a little thin, probably because of extra broth. It makes the house smell fabulous. It needed 7 hours to cook the vegetables through, the meat was probably done at 6 hrs. Served it over buttered egg noodles. Will surely make it many times - the family loved it.