The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 9, 2009
I must concur that this Baked Beef Stew is the ABSOLUTE BEST by far!!! The only things I changed was the beef bouillon to beef broth & corn starch in place of the tapioca mix. This recipe is a winner for the entire family...Thanx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 7, 2009
Delicious! As others suggested, I used cornstarch & water in place of tapioca. I also left out the celery and bread, and added garlic and Worcestershire sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 28, 2009
I took the advice of others & made a few changes. First I dredged my beef in a flour/salt/pepper mixture, then I browned it in a Dutch oven in 1/4 c. peanut oil. I set the meat aside, then added 1 c. water & 1 tbsp. beef base to the drippings in the Dutch oven & deglazed it. Then I added my onions, & cooked them down for ~15 minutes along w/ half a packet of Lipton's Onion Soup mix. Then I put in the rest of my ingredients: can of tomatoes, 5 golden potatoes, 4 stalks of celery, 3 cut up carrots, my beef bits, & a lot more water, plus cornstarch in COLD water once my 'soup' got hot. I'm not sure how much water--just keep adding it & making sure ALL your ingredients are sunk in the water throughout the cooking process! Things will cook down & you will be able to quit adding more water at some point, but don't be stingy with it. I did not use tapioca (though I would have if I had some) & I would never put bread in it. I added 2 cloves of garlic, minced, & would add more in the future; I also added a lot of black pepper & would add more of that, too, in the future. I thought this had a great flavor, reminiscent of my mom's, though I think in the future I will have to also add some tomato paste to make it even more like my mom's. If you find it too salty, the problem likely lies in the bouillon, beef broth, soup base, Lipton's mix, and V-8 you're using--all these things contribute a LOT of salt, so keep that in mind :)
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 12, 2009
ok, so I had no business even making this dish, as I had no tomatoes, potatoes or tapioca..but I really wanted it anyway. So I played with it a little. I used cornstarch and cold water in place of tapioca (thanks to suggestions of others). I used 3 tbsp sundried tomato paste (all I had) and 1 cup of red wine. I doubled the bread, used beef stock instead of bouillion & water (also doubled) saute'd the vegies, adding garlic, and lastly added fresh thyme from my garden. It was delicious. (even though I DID miss the potatoes) So THANKS Diane for the inspiration and a great recipe. Next time I'll have all the ingredients! thanks again!
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Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 10, 2009
If I could rate this recipe with 10 stars I would! It was awesome! I've never baked a stew before but I think from now on, it's how I'm going to make it. My husband who is a very good cook said he'd never tasted better. I usually don't rate recipes I make changes to as I usually make recipes as is if I'm going to rate or review them, as it's not fair to the person who submitted the recipe. But I didn't have all the stuff to make this so I had no choice. With that said, here are the changes I had to make. I added stewed tomatoes in place of diced. Beef broth for the bullion/water and I sauted the onions with the beef and used some of the broth to deglaze the pan. I didn't have any tapioca so I added corn starch along with some more beef broth at the end. But I do think it's the overall process of baking this stew that makes it so good. The meat was tender without being mushy....the carrots and potatoes were not mushy either. THANK YOU Diane for this great recipe!!
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Cooking Level: Intermediate

Home Town: Rugby, North Dakota, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 1, 2009
I used 3TB cornstarch and just dissoved it in the broth added another cup since it all looked dry (didn't have bullion). I added fresh sliced mushrooms and garlic. Let me tell you! It smelled incredible baking although it looked a bit suspicious at first. My husband is completely spoiled and always has a suggestion on how I could have made it better or just be a food critic. He ate 2/3 in one sitting. Left me a bowl. So satisfying and hearty. Delicious! You cannot go wrong here people. The beef was ever so tender. Needless to say I shined...for once.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 26, 2009
This was super easy and really tasty! A nice change to the way I have made beef stew in the past!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 6, 2009
It was an excellent recipe.Before browning, I coated the meat with flour and seasoned with salt, pepper and onion and garlic powder.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2009
followed recipe to a T. pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 3, 2009
I used a can of beef broth and 3 T. cornstarch instead of water, beef granules, and tapioca. I also omitted the bread. The flavor was wonderful! Next time, I will add another can of beef broth and decrease the salt to 1 t.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Apr. 15, 2009
I would give this 10 stars if possible. This was good for a basic stew. Baked was something absolutely new to me. First off, when I make it again, and I will be making it again, I think I may leave out the cornstarch/water that I used instead of tapioca and add an extra can of Beef broth (used in place of beef granules) My fiance and I thought it was a bit too thick. I placed flour, salt, pepper, garlic salt, and tony's seasoning in a ziplock bag and shook it up with the meat before browing. The flour on the meat with do enough as far as thicking it out. Also I didnt use any celery (didnt have any) and added mushrooms and green beans. followed cooking directions to a T. Overall was wonderful!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 9, 2009
The best beef stew! I always had trouble with getting my stew to the right consistency. It usually was too watery! This was perfect! I coated my beef with flour then browned it on the stove. I then added a can of beef broth to the pot and scraped up all the drippings. I poured this into an oven bag and skipped the water, didn't add the sugar or the granules. I did add the bread and it came out perfect! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 30, 2009
My grown daughter said that this is the best stew I have ever made. I liked this recipe so much I will never make stew in a crock pot or on top of the stove again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 30, 2009
Great recipe! I didn't have tapioca or cornstarch on hand, so I used a flour paste instead. I also kept the bread out, and added other vegetables - green bell pepper, whole mushrooms (quartered). It was absolutely delicious! Definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 24, 2009
Had I not made some changes to this recipe, I would have given it five stars because the flavor is outstanding. If you are looking for the classic flavor and texture of beef stew, this is it. Instead of using tapioca I used 3T cornstarch dissolved in a cup of beef broth. I also used beef broth instead of water to kick up the flavor. I've never used the slice of bread and haven't missed it. Again--a delicious recipe--really hit the spot!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 17, 2009
This was very good and very easy. I used 1/4 c water with 3 T cornstarch in place of the tapioca and it worked well.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 9, 2009
Have to admit, I was a little skeptical of baking a stew. This was delicious! I added another can of tomatoes (drained). The tapioca did a great job of slightly thickening the stew. We loved this recipe and have made it many times!
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Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 24, 2009
I agree with other reviews. I left out the bread, and used beef broth instead of the granules and chopped garlic.. My husband still stated that it needed more seasoning (because he likes things a little on the spicy side) Will make again.
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Cooking Level: Intermediate

Living In: Kent, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 6, 2009
Delicious and easy! There was a lot of flavour in this dish. I definitely would make it again, however I would change one thing. I didn't like the chunks of bread in it. They got really soggy and my guests were asking "What's that slimy stuff" haha. Other than that, it's a great dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 30, 2009
My whole family loved this stew. I will definitely make it again.
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