More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Angel's Old Fashioned Beef Stew

SUBMITTED BY: Margo PHOTO BY: Caroline C

"Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious."

RECIPE RATING:

Read Reviews (380)

Review/Rate This Recipe

PREP TIME	1 Hr
COOK TIME	2 Hrs
READY IN	3 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water

What to Drink?
	Syrah

DIRECTIONS

In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

ADVERTISE WITH US

REVIEWS

Reviewed on dec. 8, 2003 by OLIVERCADO

Awesome! Very easy and VERY, VERY good. After reading previous reviews, I took many suggestion... MORE

Reviewed on feb. 12, 2005 by RJNM

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.

RJNM
feb. 12, 2005

When I see FIVE STAR recipes reviewed by this many people, I expect the recipe itself to stand on it's own, with little or no modification. As is, this recipe is a TWO STAR; unless you like somewhat bland mashed potatoes with beef chunks, then I suppose it might be a FOUR STAR. I agree with many of the other reviewers that this DOES need spiced up. I, too, tried the stewed tomatoes, sage, rosemary, thyme, bay leaves and worcestershire sauce. After those rather major modifications, I still cannot give this recipe a FIVE because, putting the potatoes in when instructed, I ended up with "tastier mashed potatoes with beef chunks". Being new to cooking stews, I had no idea that the two hour time would be excessive for potatoes. Everyone I've talked to since, including good old mother, said they normally add potatoes the last half hour or so of simmering. Which, makes sense since at about a half hour into the two hours, I got a bit nervous when the potatoes were done, but the carrots were not... AND the flavor had not had enough time to cook into the stew. Since I'm a novice chef and am more apt to "go by the book" rather than invent ideas on my own, I'd request anyone who got the PERFECT combination of spices and time frames together to improve upon this recipe to create a brand new (and improved) entry on this site.

Was this review helpful? [ YES ]
76 users found this review helpful

When I see FIVE STAR recipes reviewed by this many people, I expect the recipe itself to stand... MORE

Reviewed on dec. 7, 2003 by HappyApple

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

HappyApple
dec. 7, 2003

Like many of the reviewers here, I followed OLIVERCADO's reccomendations (sort by most useful to see his review) and made some adjustments of my own to create this delicious stew. These are the changes I made: 1) From Olivercado: I increased the salt to 3 tsps, and reduced the pepper to 1/2 tsp. I added thyme and sage, but I used 1 tsp each of dried herbs instead of fresh (I omitted the Rosemary). I added 2 bay leaves, 2 TBS worchestershire sauce, and a can of tomatoes, although the ones I had on hand were diced and seasoned with garlic instead of crushed. 2) I cut up a cross rib roast for this dish and so I had about 2.5 lbs instead of 2. 3) I cooked this in the crock pot, having browned the meat and onion first. I cooked on high for 2 hours then reduced the heat to low for about 4 more hours. 4) Because I was using a slow cooker, I reduced the liquid. I added only a cup of beef broth, and a cup of chablis blanc. I usually use red wines or burgandy in beef dishes, but the chablis turned out well giving the finished stew a rich mellow flavor. 5) I used about 5 medium potatoes instead of 6 large. I used a whole chopped yellow onion instead of 12 boiling onions, I used 1/2 lb of prepared (bagged) baby carrots. The stew was rich and flavorful and the consistency just right--no need to thicken. I will definitely make this again although I will probably increase the dried spices to 1 1/2-2 tsps. each and add some green beans. Yum.

Was this review helpful? [ YES ]
33 users found this review helpful

Like many of the reviewers here, I followed OLIVERCADO's reccomendations (sort by most useful... MORE

Reviewed on oct. 12, 2003 by ZABETHA

This is a very delicious and hearty recipe. It will definitely fill you up! I also took much... MORE

Reviewed on dec. 7, 2002 by WEELASSIE

I followed some of the other review tips and added two more teaspoons of salt and cut the... MORE

Reviewed on jan. 7, 2004 by DNUSSER

Turned out great, however, I did do the following: #1. Added bay leaf, crushed garlic, oregano... MORE

Reviewed on mar. 11, 2003 by 2WICKI

I have tried many different recipes from allrecipes.com and this is the first one I've just... MORE

Reviewed on jan. 23, 2003 by judig

I added a can of diced tomatoes, rosemary and a bay leaf. I also added more salt. I browned... MORE

Reviewed on sep. 5, 2003 by Flaquita

Ok, so I read the reviews prior to making this and I think it didn't work too well for us. I... MORE

Reviewed on jan. 3, 2006 by Jeffrey

Great tasting. This made more than I thought. But the left overs are great. I added some... MORE

MORE MEMBER REVIEWS

ADVERTISE WITH US

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO MORE PHOTOS

Nutritional Information

Angel's Old Fashioned Beef Stew

Servings Per Recipe: 12

Amount Per Serving

Calories: 348

Total Fat: 19.6g
Cholesterol: 54mg
Sodium: 520mg
Total Carbs: 25.7g
Dietary Fiber: 3.4g
Protein: 16.9g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Email or User Name	Password (forgot?)

Remember me? Join for FREE!

Top Related Articles

Related Collections

For Members - JOIN!

Fun and Games

Angel's Old Fashioned Beef Stew

SERVINGS

INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

REVIEWS

RELATED PHOTOS FOR THIS RECIPE