The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 25, 2005
I have been waiting for the perfect cool fall day to make this recipe...this is comfort at it's BEST! OMG...we LOVED this stew! I omitted the onions (my preference), but otherwise followed the recipe very closely, but added green beans towards the end of the cook time. I served this over some egg noodles and had warm crusty french bread on the side. This stew was so thick and filling - and the leftovers were even better the next day. (side note - when I reheated the stew, I added another can of beef broth to loosen up the stew as it had gotten so thick it was pretty much solid, lol)This is a keeper, for sure!!!
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 23, 2005
Wow, this is a great base recipe. I omitted the celery, cubed the potatos, added green beans, and a little more seasoning, and the finished product turned out very tasty, and perfect for this chilly fall weather. I served the stew with some homemade french rolls, and dinner was a hit. Thank you for this recipe Margo.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Lapel, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 14, 2005
Excellent. Lots of flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 10, 2005
Great recipe but a little bland so I added rosemary, thyme, garlic powder and some beef bouillon granules. I also only added in half the potatoes from the start and then the other half about 30 minutes before it was done, so I would have chunky potato pieces. The thickening mixture of flour and water results in balls of flour in the stew but it does work. It killed the flavor of the stew a bit but just add more spices after that. I also added in a tablespoon of Dijon mustard for kicks as well, along with mushrooms. Instead of boiling onions, I used one regular chopped onion. I'd recommend just adding whatever veggies you like!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 9, 2005
I absolutely loved the recipe. My husband and I (even my picky sister) loved it. I read all the reveiws. I made some changes like some of the reveiws. I added my potatoes the last hour. I added beef bouillon and seasoning salt for added flavor, I used one yellow vidallia onion and one can of beef gravy instead of the flour for thickening. It was great! I will use it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 3, 2005
Delicious! I made this tonight but with a couple changes. I omitted the celery since we don't care for it, and added salt and pepper to the simmering stew because it needed salt and we like pepper. Simmered it for 90 minutes and served with biscuits on the side. I would definitely make this again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 30, 2005
If you quarter the potatoes, they don't disentigrate. This stew was very tasty. I made this for a crowd of people and they all loved it, even my onion-hating boyfriend.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 28, 2005
I used red skinned potatoes and added a lot more pepper because I just like my stew to be very peppery. It was really good though!
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Cooking Level: Intermediate

Home Town: Marissa, Illinois, USA
Living In: Murray, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 20, 2005
Cooks up very nice. Instead of beef broth, use dark beer and your favorite herbs for flavor. The original recipe was very bland for my taste. Also, the dish needs a little salt itself, not just in the meat before you brown it. Give it a try and make adjustments as you need to.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 30, 2005
It hasn't been mentioned that cooking the potatoes for two hours makes them fall apart and become practically non-existant. I suppose that what helps thicken the gravy. Even though I turned the burner on low, it was bubbling away under the lid so I had to stir it often. I really like chunky potatoes in my stew so getting to the point...this is a good recipe and I like the flavors. It is what basic old fashioned stew is supposed to taste like...no worcestershire sauce or tomato sauce. Next time, I'm going to follow the directions precisely except add the potatoes 1/2 hour before the stew is to be done so that the stew will be chunky. I realize that might effect the thickness of the gravy so I'll add the flour, water mix at the end too (which I didn't need to do because it was already so thick this time). Cooking the meat for so long makes the meat very tender.
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Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 16, 2005
I made this recipe for my family of four (hubby, two teenage boys). It must have been good because I didn't get any. The three of them ate it all.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 30, 2005
This is GREAT! Not a big fan of onions, so I only use 1, but it was yummy! Takes a little long to prepare, because of the time to fry up the beef, so I don't make it as often as I would like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 28, 2005
I have tried many beef stew recipes, but they never came out right. Yours is the best!! I have made it many times and always great. The only thing I do is add beef boulion cubes for extra flavor. Thank you so much for this wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 23, 2005
This is very good and very easy to amke. It smelled so good cooking.
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Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 23, 2005
Delicious and homey. My roommates and boyfriend loved it. I did add a few bayleaves and a bit more spice and used half of a regular yellow onion. It smells heavenly when cooking and reheats for a great lunch the next day. (I also didn't use celery only because I dislike it) A wonderful base for a good old-fashioned stew that you can tweak to your own liking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 20, 2005
My husband and I both enjoyed this hearty stew very much. The only altering I did was to cut the recipe in half, but still use 2 cans of beef broth. Wonderful, simple, tasty dish. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 15, 2005
SUPER yummy but I made A LOT of changes because I read all of the reviews. I made 1/2 recipe. I added cayenne pepper to the beef coating and 1/2 teaspoon more black pepper. I used 2 cans of beef broth instead of 1 1/2, and I added 1 1/2 bottles of Coronita (little Corona). I used one huge yellow onion instead of the boiling onions. I also added two packets of Mrs. Washington's seasoning (sort of like boullion). In addition, I added 1/2 teaspoon each of dried rosemary, thyme and parsley. Overall it was SUPER good! My boyfriend and I both thought it needed extra salt and a lot more pepper. THREE DAYS LATER: I recommend making half a recipe and eating it that night.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 23, 2005
This is a pretty good stew recipe. I found the flavour a little bland though. Will definitely make again but may add more spices next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 16, 2005
Just like mom used to make! YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 11, 2005
I'm giving 5 stars but did tweak it a bit. Used pieces of beef tenderlion and ribeye (had in freezer), browned as suggested. Only needed 2 cans of beef broth. Added 1/4 c. flour to some cooled broth to thicken. Wasn't too thick at all. Used chopped reg. onion. Portobella baby mushrooms, carrots, celery, turnip (instead of potatoes...tastes the same). Also added 2 bay leaves and a bit of worcestshire sauce. Made in crock pot on high for 4-5 hours. Served over rice with sweet potato biscuits. Will make again.
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