Beef stewing slow simmered in red wine, beef stock, bay leaf and onion is garnished with a mixture of cooked bacon, button mushrooms and small onions.
I really liked this..I would be sure to marinate the beef for longer, and I added to the marinade some minced garlic and worcestershire. You'll probably need more than a cup of wine..Also needed additional beef broth. - 10 Oct 2002 (Review from Allrecipes USA and Canada)
Excellent. I doubled this recipe, and used Merlot. Bacon is always good, but I don't think the whole 'garnish' deal was needed in this. Next time I'll just throw the mushrooms in and add more onions, and (crazily) skip the bacon altogether. Thanks for the recipe! - 14 Sep 2008 (Review from Allrecipes USA and Canada)
This is DELICIOUS! Use good red wine..think it's essential to bring out the flavour of the dish. Needed more broth during simmering, so I added about a cup additional. I reduced the beef to about 600g as I was only serving for 2, but otherwise followed the other measurements. I also substituted with 250g Shitake mushrooms as I couldn't get buttons. I did not serve it as a garnish but instead added the onions and mushrooms during the last 30min of simmering(to make it a healthier option). I loved the extra flavour Shitake added to the dish, though I think it may be a little overpowering for non-Shitake fans. Next time, i'll experiment with both buttons and shitake. Overall, i really liked it. My home smell so heavenly the whole day. Will definitely make again. Thanks! - 08 Oct 2006 (Review from Allrecipes USA and Canada)