Matthew Francis

Delicious but I always find leaving meat in larger pieces than 1 inch cubes is truly best for tender meat without adjusting recipe timing. Mine are always 3 inches at least and keep their tenderness since less surface of meat is actually exposed during cooking and braising/simmering results are better. Everything else is fine including herbs. I suspect like most cooks, when seasoning I always use the taste buds to measure how much of any flavor I want rather than blindly following a recipe. Better to work upwards in flavor rather than deal with too much of anything.

Perfect, tastes like momma made.

Came out beautifully.

Did the recipe almost exactly as written. Added Mushrooms because we needed to use them. Added the Veggies a bit earlier than suggested based on other reviews and the soup came out with nice, complex yet comforting flavors. Will most def make again. Also a very affordable recipe!

Made this last night, and it came out fantastic. Based on other reviews about being bitter, I just added a Tbsp of brown sugar, and skipped the herbs at the end. I did add the carrots and potatoes when I put it in the oven initially, and cooked it for 2 hrs. The beef, carrots, and potatoes were all cooked perfectly. I think this tip fixes the potatoes being under cooked. Gravy was great, and not too thin.