Reviewed: Mar. 7, 2012

Easy to make and very good. However, I didn't use onions and put fresh sliced mushrooms in. I also added an extra cup of water with boullion and it turned out great!

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Reviewer:

Sherri

Reviewed: Feb. 19, 2012

Loved it! Didn't have beef broth so I used a can of Campbells Onion Soup. Added it to the water, tomatoes, cornstarch and vegetables. Baked it in a cast iron pot for about 1hr 40 min. Beef was tender, sauce was delicious and just thick enough. I used carrots, potatoes, mushrooms and a yam. No onion because I used the onion soup. Will definitely make many times again.

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Reviewer:

mrsbutter

Reviewed: Jan. 21, 2012

I have made a lot of beef stew in my life, but none as good as this. I added a few herbs, and fresh leeks. it needed to cook to long for the liquid so I added a cup,of broth, but pretty much kept to the recipe. It's rich and full,of flavor. it's my recipe for stew from now on. Thanks

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Reviewer:

LLJONES

Reviewed: Jan. 17, 2012

This recipe is the one that my Mom baked for us and the one I bake for my family, now 45 years later...grinding the instant tapioca into a very fine powder gives a much better texture to the stew, which is simply good, homemade comfort food...round this off with biscuits and apple pie and I am home again!!

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Reviewer:

tater

Reviewed: Jan. 15, 2012

i tried this recipe,it was great,so good, make you wanna smack ur mommy(smile)i'rate it 5 stars.

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Reviewer:

VAL

Reviewed: Oct. 14, 2011

Very, very good recipe!!!! I will never make stew on a stove top again.

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5 users found this review helpful

Reviewer:

krstna808

Cooking Level: Beginning

Home Town: Kailua Kona, Hawaii, USA

Living In: Kealakekua, Hawaii, USA

Reviewed: Jun. 20, 2011

An excellent baked beef stew recipe! The first time I prepared this dish exactly as written. It was really very, very good! After that, I did modify it slightly to suit my personal taste, making it a 5 star recipe! But I don't believe you should give a review on a recipe that has been changed. Therefore, the 4 stars is for THIS recipe! Thanks for sharing it Diane!

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10 users found this review helpful

Reviewer:

trissann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Munford, Tennessee, USA

Reviewed: May 28, 2011

I really liked this, and it was pretty easy, but I wish I had NOT taken reviewers' suggetion to dredge the meat in flour first - I didn't like the consistency of the gravy with that addition. Next time I will brown the meat with spices (not as much black pepper next time) and just add a little more cornstarch to the gravy to thicken it - it didn't need as much water as I thought, either (I like a thicker oven stew). But overall we were very pleased!

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9 users found this review helpful

Reviewer:

J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: May 18, 2011

This is our favorite stew recipe. I deglazed the pan I browned the beef in with red wine and thickened with 2 T cornstarch in 2 T water instead of tapioca. Fabulous recipe!!

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9 users found this review helpful