Reviewed: Jan. 24, 2008

I cut this recipe in half but used two cans of beef broth instead of what should have been 1 1/2 cans. Still didn't feel like it made enough gravy, (I like gravy). Next time I will cut it in half and use three cans of beef broth. Also, used a packet of beef stew mix instead of flour for the thickening agent. Since it has seasoning in it I didn't add any salt but did add a bit of freshly ground black pepper. Added 3 tablespoons of worcestershire sauce, and 3 tablespoons of cheap red wine. Very tasty. Very tasty, indeed.

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Jay Hinkle

Cooking Level: Intermediate

Home Town: Windfall, Indiana, USA

Living In: Thornton, Colorado, USA

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Reviewed: Jan. 22, 2008

I took the advice of others and added more spices to this. I also put the potatoes in it after about an hour before it was done. This was good. Will probably make again if I don't find another recipe I like better. Thanks so much for sharing the recipe!

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Kellie M

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

Good stew. Followed the recipe, it turned out kinda bland (salt maybe?). I used my dutch oven to make this, so I started it off on my stove top and finished it in a 300 degree oven for about an hour. Took it out of the oven and added the flour/water, replaced the lid and let it stand on my stove top until the rest of dinner was ready. It stayed plenty hot and thickened perfectly.

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Robin

Cooking Level: Beginning

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Reviewed: Dec. 27, 2007

Very good recipe! My stew came out very tasty, and nice and thick(no need to add any extra flour). I was so happy that it came out so good because I am not the greatest cook. If my family really enjoys something that I've made, it must be good!

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lovely8848

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Reviewed: Oct. 31, 2007

I made this recipe as originally written, except I used regular onions cut into pieces, and I added a half-can of peeled chopped tomatoes. My husband absolutely loved this stew! I think this was one of his all time favorite meals ever!

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Heather

Cooking Level: Intermediate

Home Town: Hightstown, New Jersey, USA

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Reviewed: Oct. 15, 2007

This was a good starting point for beef stew. I started cooking at 9 am, so the meat was super tender by 3, when we ate it. I added 1 small can of v8, 1 tsp sage, 2 bay leaves, 3 dashes worcestershire sauce, 1 1/2 tsp minced garlic, 1/2 tsp dried rosemary, about 2 tsp more salt, and a little more pepper. As another reviewer suggested, I added about 2 tsp paprika to the flour for dredging. I added my potatoes about 1 hr before the stew was done. I also added a can of sweet peas. As my stew was cooking, it was pretty greasy looking, though it seemed to look better after I added the potatoes. Next time I will cut some of the fat off of the meat. The stew turned out pretty darn good, but I made many alterations.

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Caroline

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Oct. 9, 2007

This recipe is good, but here's a few notes. When I browned the beef, I had to turn up the heat (to full high, not med/high) because it wasn't browning well. To the stew I added some italian seasoning, chili flakes, bay leaves and 2 cans of diced tomatoes. Due to other reviews I waited 1 hour before putting the potatoes in, so they were only in for an hour-- not a good idea. The potatoes didn't come up "stew-like" and were a little too firm. It's probably best to put them a half hour in or maybe just at the beginning like the recipe instructs. Since I put in the tomatoes, the recipe made almost a full 8qt pot of stew. It was good, but will make few more tweaks next time.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 30, 2007

Fansastic! I have tried and failed several times to make an "old fashioned" beef stew. This one hit the nail on the head. The only ingredient we added was Merlot. Yum! Make on a cold winter day and add some garlic bread for a side.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jun. 29, 2007

I followed the directions exactly and found that I did need to thicken it. I agree with those who think it needs spices. Ironically, my potatoes did not evercook, but my carrots did. This is one I think you will have to play around with to get just right, but it's a great base recipe.

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SEASONS3

Cooking Level: Expert

Living In: Dacula, Georgia, USA

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Reviewed: Apr. 16, 2007

This was a great recipe! It's a keeper! I also made the stew in the crock pot, however I cooked the whole thing on low for eight hours, adding the potatoes for the last 6. TO the flour I added a little garlic powder, extra black pepper, and some paprika. And to the pot I added 2 bay leaves. This is definately not a bland recipe.

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JTA2004

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Reviewed: Mar. 26, 2007

good

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jchen84

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Reviewed: Mar. 3, 2007

This has become the only recipe I use for beef stew now! It's your classic stew and it's wonderful!! Thanks so much for posting!

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DVLWINGS

Cooking Level: Expert

Home Town: Somerset, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Feb. 4, 2007

This is the best beef stew I've ever had! Sometimes beef stew can be kind of bland. I did use most of OLIVERCADO's suggestions (search reviews and sort by most helpful). I used 2 tsp of salt and about 3/4 tsp of pepper. I also added 1 tsp of sage, 2 tsp of parika, and a pinch of dried rosemary to the ziploc bag and tossed the meat in the spices. When cooking the meat, I added 2 tbls of Worchestire sauce. I browned the meat and onions (whole), and put everything (except the potatoes) in my crock pot at 9:00 this morning. Put the meat on bottom of the celery and carrots on top. I threw in the potatoes the last 4 hours. I cooked the stew on low most of the time and high for about an hour or so towards the end. I used all of the beef broth required in the recipe, and it was perfect. I did not add the flour and water at the end. My husband and I truly loved this on a cold winter day. We had cheese biscuits with it (Cheddar Bay Biscuits, also on this site).:-) This is a new favorite! PS. I added a photo because I agree with others that the original picture almost made me not want to make this recipe. It looks like regular beef stew. I hope the updated picture helps!

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Jan. 26, 2007

this was pretty good! did a number of changes though. i used 2 TBL olive oil, 1/4 c flour, 1/2 tsp of garlic powder, salt and pepper, 1 tsp paprika. 2 lbs beef chuck, 1 sweet onion, 3 large potatoes, 3 carrots, 9 white mushrooms, 2 cans beef broth, 2 bay leaves, parsley, and a 1/2 tsp thyme, rosemary, and sage. i also added 1/4 cup of merlot and a 1/2 tsp of tomato paste. the meat was very tender, but i would probably add 1 more carrot and more mushrooms. enjoy!

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susan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2007

I agree that the picture displayed of this stew is not appealing at all. The stew needs something to spice it up. it is rather bland as is written. Added some tomato sauce and used either Tiger sauce or Hot pepper sauce to it to spice it up a bit. also, adding 3T flour to thicken is a bit much. Probably could get by with only adding 1 1/2 T of flour if it needs thickening.

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dfwfoodie

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Reviewed: Jan. 3, 2007

When I first read the recipe, I thought it sounded good, but then saw the photo posted and really wondered if it would be good (photo looked like dog slop). So I pushed the picture to the back of my mind, and proceeded to make the stew. I browned the stew meat in EVOO and then from that point, finished the stew in the slow cooker. I did make some changes, I left out the onions and celery. I also added some Emeril's essence to give the stew some kick, it was very good - almost avoided this one, simply b/c of the picture posted.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Nov. 18, 2006

Absolutely wonderful beef stew recipe. Have made it a few times and comes out perfect every time. I buy chuck and cut it up myself. I brown the meat before hand in olive oil instead of vegie oil and wouldn't recommend skipping this step. I think it makes the meat more tender and gives it better flavor. This last time I cooked it for 7 hours in my crock pot. The first 5 were on High with the last 2 on low. I use Minor's Beef base instead of canned stock. I think it has excellent flavor and doesn't taste near as salty as other stocks. I cooked that with the meat for 2 hours and then added chunks of potatoes with the skin on and baby carrots cut in half. I used a yellow onion diced instead of boiling onions. The onions weren't even noticeable and there were big chunks of potatoes as well as small pieces of potatoes since I cut them in various sizes. I did not add the water and flour mixture at the end and my stew always comes out nice and hearty. Makes fabulous left overs! I do not care for beef stews with tomato in it and this stew is perfect! It kind of reminds me of Dinty Moore beef stew, if you have ever had that. Oh, and I also add 3-4 cloves of garlic pressed in my garlic press. YUM!! Thanks for sharing! This is my perfect stew!! Even my oh so very picky eater will eat this!!

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TAMTAM79

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Stockton, California, USA

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Reviewed: Nov. 8, 2006

Outstanding! I did this in the crockpot and let it cook on low all day! My kids loved it! I would definitely not add the flour and water together at the end to thicken it though. I took some of the broth in a small bowl, added the flour and mixed until the flour made a rue and then added it to the stew to cook for 30 minutes.

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luv2cook

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Reviewed: Nov. 6, 2006

didn't have much flavor, had to add worchestire sauce, and still needed something, family liked it though

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Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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Reviewed: Oct. 30, 2006

Great basic stew recipe, however your only half way there when you are done. Definitely add bravy mix to give more flavor and definitely add about a cup of tomato sauce. About 6 tb of sugar and some salt to taste. Throw some tobasco in there for kick and you have an awesome rich tasting stew.

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