I thought that was a crock pot recipe! It has been posted here in the past. I think Woodie makes it with wine rather than ginger ale.

I've made it twice, both times in a crock pot. I'm not a big fan of the recipe. It is stew-like, but too thin for me. But it couldn't be easier to make.
Jo

The liquid should probably be decreased a bit if you are cooking it in a crock pot. I would decrease the gingerale or wine by 1/3 to 1/2 - then check the pot to be sure it's not getting too dry.

My recipe has 1/4 cup bread crumbs and 1/4 cup flour mixed together and stirred into the mixture before baking. That helps to thicken.
Teresa

I have tried those meat and soda recipes and do not like them at all. A lot of people rave about the coke in beef or pork crockpot recipe. I made it and thought it tasted nasty sweet. I don't think this one sounds good at all. Of course, I haven't tasted it so that is probably unfair, but I tend not to make things that sound sweet to me even if others rave about them. If you make it, please tell us what you thought.

I've made it and it isn't bad at all. Definitely decrease the liquid for a crockpot and the idea of adding some flour, bread crumbs or even crumbled ginger snaps a la sauerbraten sounds pretty good.

Sheshebop - funny you should mention that some things aren't good to you even though others rave about them. The spinach brownies fall into that category for me - I though they were awful!

Different strokes I guess.

Alexa

Kim - I have made it in the crockpot and yes, my old recipe called for wine and not gingerale. That was over 25 years ago and I haven't made it recently. I am not at home now and can't look at that recipe, but the copy I have from a magazine was designed as a crock pot recipe.

Many of the No Peek Beef Stew recipes call for 1/2 cup red wine - not the gingerale. And this really needs to be cooked in a low 300F oven for about 5 hours or in the crock pot on low for 8 hours or more. The meat is not browned first and you're not supposed to lift the lid or stir the dish while it is cooking. It is also called Lazy Day Beef Stew or "Lazy Jane" beef stew in one of my cookbooks.

I would use less onion soup mix and add some chopped fresh onion if I found it too salty.
Teresa

Yes, Alexa, I got that impression from another post you made some time back. I do have to say though, that you are in the minority. I have only had two people detest them: (well, that I know of): you, and one of my students.
Yep. We all have different tastes. I love rich, and cheesy, and detest too cloyingly sweet stuff, whereas most of the others love the sweet stuff.
Actually, what I said was, if a recipe sounded too sweet to me, I would not choose to make it. I make lots of savory recipes that don't sound good just to see if they are.
I am interested to hear if she likes it.
Actually, I like teresa's idea of using wine instead of ginger ale. That would eliminate the sweet. As a matter of fact, I think I will try it with wine. Now that does sound good to me.

Here is the recipe I have made many times:

1-1 1/2 lbs. lean beef chuck, cut into 1 1/2-inch cubes
1/2 cup red wine
1 can beef consomme (undiluted)
1/8 t. pepper
3/4 t. salt
1 medium onion chopped
1 can mushrooms or 8 oz. fresh mushrooms, sliced and cooked
1/4 c. fine dry bread crumbs
1/4 c. all purpose flour

Preheat oven to 300F. Put meat in a casserole with a tight fitting lid - Le Creuset is great for this. Add in the wine, consomme, seasonings, onion and mushrooms. Mix flour and bread crumbs and stir into the meat mixture. Cover and bake about 3 hours or more until meat is very tender. A delicious gravy forms during the baking of this easy and tender beef dish. Serve with rice or noodles. Yields 4 servings.

Teresa, that sounds yummy. Not a soup mix or ginger ale in sight! I'll be browning the meat, I like the added flavor from that step.

Clipping...

Hey Kim0201

I don't think I've seen you posting here before, so let me say welcome to the forum! I hope you pardon the snarky comments in the thread, we are a pretty nice group overall except when we disagree! LOL!

If the recipe sounds good to you then I think you ought to make it the way you have it written and if you don't like it then try some of the variations that have been suggested. Above all I hope you weren't put off by " I made it and thought it tasted nasty sweet. I don't think this one sounds good at all." That is the reason I pointed out that different people have different tastes and the recipe you have may be just right for you and your family.

Anyway, I hope you do stick around - lots of gerat info to be gotten here.

Alexa

Alexa (and all others too): Thanks so much for the post. I lurk a lot on many of THS forums & always find gret insight from people of all different tastes/backgrounds/skill levels/etc. I've found THS to be an invaluable resource & this post is no different. I have about 5½ hrs before DH is home from FB practice so I'll give it a try in the crockpot. He's really the cook in our family; I feel obligated during FB season when he's working all day & doing his volunteer coaching after already working 10 hrs. Least I can do for a few months; after that I excitedly look forward to his return to the kitchen.

Thanks again everyone & bon appetite.