This is a very good base recipe for beef stew. You can change it up to suit your taste. I used beef stock instead of bouillon and water and upped the garlic to two cloves. I swapped out the regular potatoes for sweet potatoes and the green pepper for an orange pepper just because that is what I had on hand. I used a whole large onion because I love the flavor it adds. And instead of browning the meat in Italian dressing, I used a balsamic vinaigrette. This stew has such a rich, deep flavor. I added it to my recipe box and plan to make it again!

Reviewed On: Jan. 31, 2012

I've been making a version of these for a few years now. They are easy and delicious. I dip mine in dark chocolate and refrigerate and then drizzle white chocolate over the dark chocolate, this makes for a pretty truffle.

Reviewed On: Jan. 9, 2011

A very good stew. I substituted 2 cups of beef stock + 2 cups of water for the 4 cups of water, just to add more flavor. Other changes I made were to add an extra bay leaf and 3 stalks of celery. Instead of regular paprika I used smoked paprika and I used white pepper instead of black pepper. I also took the advice of an earlier review to bring the ingredients to a boil and then to move the pot to a 350 degree oven and cook for two hours. Add the vegetables and then back in the oven for 45 minutes. I really think that was good advice. The meat came out fork tender and the vegetables were delicious. I must say though that I don't feel it served a true six servings, more like four. I think I'll double the recipe the next time I make it.

Reviewed On: Jan. 9, 2011