Comments on: Slow Braised “No Peek” Beef Bits

By: K-Dub

K-Dub — Fri, 14 Nov 2014 17:44:28 +0000

This recipe is fantastic! I love how flavorful it is. We’re not a fan of mushrooms so I left those out, and I used the slow cooker method putting it on low for about 8 hours, but those were the only changes I made. I served it over mashed potatoes and my husband couldn’t get enough. What a great recipe for an easy but delicious weeknight dinner or to wow your mother in law with! hahaha Thanks for sharing Rina!

By: Nikki Jones

Nikki Jones — Sun, 24 Aug 2014 13:25:24 +0000

I made this recipe before the recipe was corrected and gave it a five mitt review. I have since made the recipe with the addition of the can of cream of golden mushroom. It is even more wonderfully flavorful and easy recipe. I love that you don’t have to sear the meat before adding to Dutch oven. Recipes that you have to brown the meat always give me indigestion with the added oil. No indigestion here! I did add baby carrots to the recipe again and served over mashed potatoes. Delicious! Thanks for the newest addition to my recipe collection.

By: Rina : I Thee Cook

Rina : I Thee Cook — Mon, 07 Jul 2014 22:52:31 +0000

Ray…I don’t see why it wouldn’t work in a crockpot.

By: Ray Reimann

Ray Reimann — Fri, 04 Jul 2014 16:31:14 +0000

This looks very tasty. I am curious though, being summer, and not wanting to heat the kithcen with the heat from the oven, will this work in a crockpot?

By: Nikki Jones

Nikki Jones — Tue, 01 Jul 2014 01:35:01 +0000

I made this last night as originally posted, so I didn’t add the can of golden mushroom soup, and it came out great. Now I am confused on whether to make it next time (and there will be a next time!) with or without the soup!! I did add baby carrots to the Dutch oven and loved how they cooked up in the juices! Served over noodles. Hubby and my mother declared a keeper of a recipe. And I must say it is a much easier recipe than cooking beef stew, with excellent results.

Will have to post after I cook this again.

By: Rina : I Thee Cook

Rina : I Thee Cook — Mon, 30 Jun 2014 18:19:23 +0000

So sorry for any confusion! Not sure what happened with the directions. They are all fixed now.

Joni…We just switched over to organic meat in our home. I have noticed a huge difference in the meat. I do not claim to live a fully organic lifestyle how ever we eat as healthy as possible.

Hannah…That’s great! So glad you enjoyed it!

By: Hannah Francis

Hannah Francis — Mon, 30 Jun 2014 15:18:58 +0000

Just thought I’d leave an update. This recipe turned out great! We just mixed everything together and it was fine. Really delicious and we will make it again and again. Highly recommend.

By: Nanci (TK)

Nanci (TK) — Fri, 27 Jun 2014 12:11:26 +0000

Hi everyone. Thought I’d chime in and see if I could help. She didn’t list all of the ingredients but she mentioned to mix together the crumbled bouillon through wine (so basically bouillon, all of the spices, cornstarch, stock and wine) in a bowl and pour it over the meat. Then add the rest of the goodies (mushrooms, shallot, garlic and thyme). Sorry for any confusion. I hope you enjoyed the recipe.

By: Hannah Francis

Hannah Francis — Thu, 26 Jun 2014 23:39:19 +0000

In the preparation, you did not state when to add in a majority of the ingredients. I am in the middle of putting this together and just realizing I’m on my own to figure that out. Hope it works. Looks yummy.

By: stacyj

stacyj — Wed, 25 Jun 2014 17:22:10 +0000

At what point do you add the beef stock? I assume with the wine, but the directions there were not clear. Looks amazing, though.