Reviewed: Jan. 15, 2012

I increased servings 50%, and adjusted amounts accordingly except for the carrots, where I added parsnips (a most under-utilized vegetable). Instead of salt, I used cayenne pepper in the flour mixture. After removing beef and before cooking onions, I de-glazed with beer, not broth. Instead of adjusting broth amounts, I used beer. I've made at least a swimming-pool amount of stew in my life, and this base with my changes is up in the top 5.

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Reviewer:

Tom

Reviewed: Dec. 3, 2011

Okay, this is going to be one of those crazy reviews that is probably going to show up on the buzz. I did not have any onions, celery, or beef broth. I lightly coated the beef in flour and browned it in hot oil. I don't know what happend while the beef was cooking, but the flour began to fluff up. I used all purpose flour. So I had to take the beef out of the pan. Being tight on money, I could not throw the beef away so I got out my collander and washed the fluff off. I placed it back in the pan and continued to brown. Then I realized that I had no beef broth and no cubes to make broth out of. So, I had just frozen some pot roast and gravy. So I got out the gravy and placed it in the pot. It was delish!! So, needless to say this recipe is disaster and idiot proof!!

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Sep. 28, 2011

Just awesome! I followed all the reviews and added 2 tsps more salt, plus 1 tsp thyme and 1 tsp sage. I only used a small can of tomatoes and will use a large can next time. Didn't add the rosemary as my family is not fond of it. Will definitely make again!

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Sep. 27, 2011

I love this recipe. This is just like the beef stew I grew up with. I cut my potatoes into bigger chunks, so they don't get too mushy.

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Reviewer:

PAULINEC

Reviewed: Aug. 1, 2011

I fixed this last night, and made some of my own changes. I ALWAYS add mustard to a beef that I am going to brown first just because it is a meat tenderizer. Then I roll it in the seasoned flour and turned it on high to brown. NEVER NEVER would I add potatoes until the last 20-30 min. because I want a potatoe to stand on it's own and not be mush. It's like making a cake, why would you just add water when water has no flavor? you add milk. The potatoes have no flavor because they have turned to mush. I also added a can of peas at the end. This is a recipe that has potential, but you just have to play with it and make it your own. Happy cooking everybody!

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Reviewer:

bluebird888

Reviewed: Mar. 28, 2011

This recipe is lacking in several key areas: lack of adequate seasoning, adding the vegetables wayyyy too early in the cooking time (stew should be simmered 1-2 hrs until meat is tender, then potatoes and onions added for last 35-40 minutes). You can read a lot of the reviews to make the needed improvements (see olivercado and happyapple) but know that this recipe is woefully inadequate as submitted.

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Reviewer:

cececole

Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

Living In: Chalfont, Pennsylvania, USA

Reviewed: Mar. 19, 2011

Perfect Beef Stew, Stick to the Bones Beef Stew!!! Add 2 Bay Leafs while cooking, and Parsley before serving.

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Reviewer:

ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

Reviewed: Mar. 19, 2011

after reading the reviews, WOW! i decided to thank margo for a very good recipe! everyone has another idea.

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Reviewer:

pappy

Reviewed: Jan. 3, 2011

This tasted delicious. I am known to be culinarily challenged and the recipe still turned out great!! I definitely recommend using OLIVERCADO's recommendation!

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Reviewer:

Ace

Reviewed: Dec. 1, 2010

Heavenly! I use this recipe to prepare my pot roasts, too, by tossing the entire roast in the recipe's flour/garlic mixture, then browning it before adding the side veggies (whole potatoes and carrots) and broth. Then I leave the entire deal in my crockpot all day, and the resulting roast is THE best roast we've ever had!

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