Reviewed: Nov. 1, 2009

Boring & Bland. This recipe is truly missing flavor when made as written. I will not make again.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Nov. 1, 2009

Awesome!!!!

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Buiter

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Reviewed: Oct. 8, 2009

This stew was great, but I did make some additions. First I made 18 servings (3 pounds of stew meat) and and adjusted the rest of the amounts for that. I did flour and brown the meat which, in the end, was good enough for the thickening. I simmered the meat with a 28 oz can of diced tomatoes in juice and all ingredients up to the vegetables for 1 hour. After the hour I added the vegies, but cut down the potatoes to 8 medium sized. After continuing to simmer for another 30 to 45 minutes I added about 1 cup of frozen peas, thawed, and 1 cup of roasted corn (Trader Joes has it) thawed. The stew turned out tender, delicious and thick enough -- it actually tasted even better the second day.

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cheryl hawes

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Reviewed: Oct. 6, 2009

This came out great. It was actually thick enough at the end of cooking. I really didn't need to thicken it at all! Thanks for a great - classic stew recipe.

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Sep. 28, 2009

Wonderful aroma while simmering! Upon others suggestion, I added a splash of worcesire (sp?) sauce, some rosemary, thyme, bay leaves, garlic, and a big tomato. I'm not usually a fan of anything with meat in it, but the meat in this came out so tender and flavorful, it was a hit! Will definitely make again. :)(Would give it the extra star, but without the added spices, I think it may have come out a bit bland)

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Arista

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Reviewed: Aug. 15, 2009

This beef stew is very good. I will say I am not a big fan of stew meat and used sirlion beef tips instead. I did not have boiling onions so i used a whole onion cut up. I also add a few tsp of gravy master for some additional flavor and two bay leafs. I add the vegetables and potato at the last hour or so of cooking. Freezes very well too.

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: May 4, 2009

This came out extremely tasty. Definitely needed more salt...alot more. I ended up using 2 medium yellow onions instead of small boiling onions, as that's what I had on hand. I would say not to add the veggies until the last hour for still soft but not mushy potatoes. Added some thyme and a dash of worcestershire sauce for flavor like I read in other reviews.

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Jenne

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Reviewed: Apr. 18, 2009

First I have to tell you-I have never even dreamed of making beef stew. This was DELICIOUS! I can't believe how easy it is to make stew. I really love that it's cooked on the stove instead of a slow cooker cause I was craving it now! My changes: precut LEAN stew beef; I used steak seasoning instead of garlic, salt and pepper; used 1/2 c cooked barley added at the end instead of potatoes; and probably used more broth-I didn't measure, just added till covered; and I didn't have to add any flour at the end, the gravy was thick the whole time it cooked. YUMMY! One more thing, I tried to used crisco butter spray instead of oil, but no sizzle of the meat, so then I used the oil and voila! So I wonder if this is why it tasted buttery once it was done? That is fine with me though. And maybe I will add peas to it next time. I will definitely make this again!

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Kelly

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I made this for a friend going through chemo. She eats very little. I called her later and she told me it was so good she ate 2-1/2 bowls! I simmered the browned beef in beef broth along with some V8 & a few bay leaves. Added the onions when they were softened. Let this simmer for a couple of hours or until meat was tender. Then added potatoes, carrots, celery, green beans, corn, tomatoes and peas and let them simmer for an hour or so. There's a lot of nutrition in this recipe and it tastes great! My friend's review was so great, I made another pot for my family. Yummy! We had a nice meal waiting for us after we were done with the yard work. I just stirred it every half hour or so. Delicious!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 27, 2009

Very good. I added a little kitchen bouquet to darken the gravy to be more appealing and served over biscuits. Kids and adults loved it.

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CHRISTIE1213

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

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Reviewed: Mar. 21, 2009

I found this to be a very simple meal. I cut the pepper down by 1/2. Leave out the the salt because of the sodium content of most beef broths. I also bake it coverd for 2+ hours on 300* or untill tender.

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Bruce

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Reviewed: Feb. 26, 2009

Not bad, but not the most fantastic Beef Stew I've made. Needed extra salt and seasoning, as well as tomato sauce and a few TBSP of Worshershire sauce.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 22, 2009

UBER YUMMY. We don't eat beef often, but when we do, we like the traditional recipes and let me tell you, this one hit the spot! All I added was a bit of meat tenderizer to the flour mixture, then followed the recipe in every other detail. What a lovely winter meal! Thanks Angel!

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Everett's Mama

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Feb. 3, 2009

Awsome! Very hearty.

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ginrearden

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Reviewed: Jan. 31, 2009

Great starter recipe! Had to add more seasonings for better taste. I added more garlic then added rosemary, thyme, pepper, bay leaves, and sage.

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Autumn99

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

It was ok...I made it while we were camping, and it was good...but not great...

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Jan. 23, 2009

Amay-hay-hay-hay-zing!!!! The only thing I did differently was added some canned chopped tomatoes. My skinny-minny teenaged daughter who eats enough to barely keep a bird alive ate FOUR bowls of this! We all LOVED it! I am planning to make more this weekend! This recipe is a keeper for sure!!!

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Detta

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Reviewed: Dec. 22, 2008

While I browned the meat, I brought two cans of beef broth to a boil. I removed the meat after it had a nice crust and deglazed the pan with a cup of burgundy wine. Then the beef, broth and wine went into the crock pot with a few bay leaves. The only other change I made was to include some fresh green beans when I added the vegetables. Delicious.

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generationx

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 19, 2008

This was really good. I followed the recipe exactly, except I added some frozen peas in at the end.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Dec. 16, 2008

This stuff is great! I add some sage, rosemary, and thyme if I have it on hand, and a little Worcestershire sauce. I usually only simmer it for no more than an hour and it turns out great.

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therinoa

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Angel's Old Fashioned Beef Stew

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