Reviewed: Dec. 12, 2004

Excellent stew...I added one 12 0z beer to recipe. Recommend!!!

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Reviewed: Dec. 10, 2004

Oh soooo yummy! This is comfort food at it's very best. I've made it twice now following the recipe exactly except I add a bottle of beer with all the main ingredients and add frozen peas and corn about 30 minutes from done. This recipe is wonderful as is and is also fun to play with. Thank you so much for submitting such a yummy stew :-)

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TOPAZDREAMER

Cooking Level: Intermediate

Home Town: West Linn, Oregon, USA

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Reviewed: Dec. 9, 2004

Delicious! Easy, super easy, and rich and perfect for a winter evening. Served with fresh baked warm crusty french bread and used minced garlic instead of garlic powder.

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ELLENEJ22

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Reviewed: Dec. 5, 2004

My family really loved this recipe. My 3 girls are really picky eaters and well this just couldn't get enough of the beef stew.

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CTANYA742

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Reviewed: Nov. 29, 2004

Very good stew, with a few changes. I left out the boiling onions, using half of a yellow onion instead. I personally prefer more veggies and a slightly thicker broth, so I added frozen green beans and cornstarch. Overall, quite delicious.

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MRSTIGGY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 22, 2004

This stew is to die for!!! This recipe is a permanent addition to my collection. I changed a few things here and there to suit our own personal taste, but that is all. I cut the potatoes and beef on the Larger side of bite-size, because my husband loves the chunkiness. Thank you Margo!

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Nopster

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Reviewed: Nov. 21, 2004

Excellent, but next time I'm going to omit the flour while cooking the beef. I'd like the broth a bit thicker too, and the flour/water mixture didn't seem to help. But it was delicious as a soup, perfect for cold rainy nights.

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KIKU333

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Reviewed: Nov. 19, 2004

*AWESOME* stew! Best I have ever made. Don't listen to the others complaining about it. They obvious have no "taste". Hahaha.

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IBMISSY

Cooking Level: Expert

Living In: Torrington, Connecticut, USA

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Reviewed: Nov. 13, 2004

I followed the recipe closely but based on other feedback I spiced it up a bit. It was wonderful for a cold fall day - great comfort food.

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DANPRITTS

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Reviewed: Nov. 13, 2004

here goes. it was one of the best dishes i have ever made. I cut the carrots and celery into large pieces, used one large onion and sliced it. one tsp of parsley, tyme, rosemary, and sage into the pot for flavor. two tsp paprika in the coating mix for meat. cooked 2 hrs then added potatoes, one cup frozen peas and corn. cook one more hr. 1/2 hr left to cook added small amount of flour mix to thicken. bottle of pinot noir and crusty bread and you guessed it, great. only think i would change 1/2 tsp of sage instead of one. no worchestershire or toms ever ever

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VOLS35

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Reviewed: Nov. 10, 2004

Great recipe. Next time I'll add more potatoes.

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deblynngervais@yahoo.ca

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Reviewed: Nov. 3, 2004

Everything turned out great and the flavor was exactly what I expected, but I ended up having to cook it for over 4 hours as opposed to the suggested 2 hours in order to get the vegetables tender enough to eat.

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RENEE0916

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Reviewed: Nov. 3, 2004

This is a great recipe! Have made this many times over and over. It is a household favorite.

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Jana

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2004

Great recipe! I spiced it up to our personal tastes. At first when I put everything in the pot, I thought I had done something wrong - the stock didn't cover everything, but then eventually as it simmered all was well. The edges of the potatoes kind of "melted" to thicken the broth and made it perfect - no need for added flour. This tasted even better after sitting overnight. I'll make again very soon!

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CHICAGOJD

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 20, 2004

Great recipe. I have no idea why anyone would say this has no flavor, because it was rich and delicious. I made only two small changes: I had to use four 14-oz cans of beef broth (three 10.5 oz would never have covered all of the beef & veggies); and in the end, I mixed 1.5 tbsp cornstarch with a bit of the broth from the pot, then added it to the stew to thicken. This worked much better than the flour suggested in the original recipe.

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BEE_QUEEN

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Reviewed: Oct. 16, 2004

This is the recipe I've always used and liked. For those who want more tomato flavor, like me, simply decrease the amount of broth and add an equivalent portion of V8 juice. I usually use 2 10oz cans of broth, 1 can of V8. For that matter, I've used only V8 and no broth and it still comes out OK.

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Kirsten K

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Reviewed: Oct. 15, 2004

This was easy to make and tasted like what everyone in the household thinks a basic beef stew should taste like.

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ROLLINS4000

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2004

This is a great recipe I tweaked a couple of things like after browning meat I added broth and added the left over flour mixture then added ingred. also spiced it up a bit just for my personal taste. My husband said it was the best and even better then the one his mom made growing up. This was the first beef stew recipe I ever used and the last. And to the people who completely changed this recipe and then had the nerve to give it a bad rating "shame on you!" Thank you for submitting!

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LUVSNOOK

Cooking Level: Expert

Living In: Cape Coral, Florida, USA

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Reviewed: Oct. 10, 2004

This was the first time i made stew, it was very good a lot of people liked it. for a little more spice i added about 3 times the black pepper, and also added two cans of corn. Would absoulty make again.

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