Reviewed: Nov. 9, 2009

Awesome, used beef stock, lots of garlic, and of course potatoes. Loved it!

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Tracy

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

First time I've ever made beef stew and this is was exactly the flavor I was looking for! I was looking to get as many vegetables as possible so I also added peas, corn, spinach, green beans and potatos. And I replaced half of the water with beef stock.

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 7, 2009

This was pretty good, but it needed more seasoning than called for.

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natashayw

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Reviewed: Nov. 4, 2009

Great classic stew recipe. I added 2 large cubed potatoes and 1 jumbo cubed sweet potato. Also used beef stock instead of water. Turned out great except it didn't take anywhere near 10 hours on low. Even with large chunks of potatoes it was completely done in less than 7 hours.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Oct. 30, 2009

Great and super easy to make! We're going to add this to our recipe rotation.

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Lauren

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Reviewed: Oct. 27, 2009

I made this on a cold, rainy fall day and what a comfort on such a day! It was fantastic! The recipe was great as it is although I added a about 1/3 cup of white wine and 4 medium potatoes. I didn't have ground cloves but it tasted great without I also used 4 cups of beef broth instead of the water, which i think really enhanced the flavor and towards the end I did have to thicken it up from a soupy consistency to the "stew". I intended to add peas but forgot and will add them next time because we will definantley have this again! My sister made beef stew from another recipe on this site and she tasted mine and said that mine had a lot more flavor than hers and took the recipe! I am glad i didn't add any tomatoes to it but next time I will add some sour cream which I think would be a good addition for a bit of creaminess. A loaf of warm crusty bread was a splendid touch to this wonderful dish!!!

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STEPH75

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Reviewed: Sep. 28, 2009

Really great recipe! I doubled it and think I'm going to be really glad I did; we're having friends for dinner and I think we're going to really plow through this dish! Perfect for a chilly, rainy or snowy day. I appreciated suggestions from other reviewers and incorporated some of the ideas like adding potatoes, tossing in about a tsp soy sauce, and thickening a bit if it was too soupy (mine was, but I created a roux on the stove top and incorporated it to solve that problem). My husband doesn't really like tomatoes in his stew, so I didn't follow that reviewer suggestion, however, I DID toss in about 1 cup of tomato sauce that I had leftover in the fridge (which could account for the soupier consistency). I also added about 1 to 1 1/2 c of frozen peas just about 30-40 minutes before turning off the crock pot. The combo of the paprika, cloves and lemon are really interesting and I think they probably account for the sort of unusual taste of this stew. I'll definitely make this one again! AWESOME!

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SAWHITNEY

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Reviewed: Sep. 24, 2009

This recipe was delicious. I used beef broth in place of the water and I also added my carrots and potatoes about 2 1/2 hrs into the cooking time to prevent them from being overcooked. My husband enjoyed it! I took some over to my parents house for them to try and now they want me to make them a pot! This is the second recipe by Corwynn that I've tried and both were very, very good!

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Neisy

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

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Reviewed: Sep. 23, 2009

I thought the recipes was great and made a few changes. I added 4 bouillon cubes with the 4 cups of water, 1/2 cup of mushrooms and added 2 medium potatoes two hours into to cooking so the potatoes would not be mushy. In addition, I reserved the remaining flour and used the last two hours of cooking to thicken the broth. My husband and I liked it so well that we didn't have leftovers.

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Kim

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Reviewed: Apr. 24, 2009

I took my first crack at stew with this recipe and was very pleased with the results. I loved the combination of spices, lemon juice and Worcester sauce. I had to use garlic powder and dried onion because I did not have fresh on hand. Also dissolved 2 bouillon cubes in the water for flavor. No Crockpot, so after browning the meat, I brought everything to a boil in a pot on the stove, then turned down to low heat and simmered for 2 hours. I added 3 cubed potatoes during the last half hour of cooking. They came out perfect. I think in the future I might add the carrots a little later as well, as they were a little on the soft side.

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Bake Until Golden

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

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Reviewed: Mar. 16, 2009

This was a good soup recipe. I added corn, two potatoes, and four peices of bacon. Since I didn't have worcestershire sauce so I actually opted for soy sauce and A1 mixture, and it really was good. I made corn bread to go with it and it was a great cold day dinner.

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Feb. 24, 2009

This turned out pretty well for me, the only thing i changed was i didnt have any carrots, so i used potatoes in it instead, also 2 cups beef broth and 2 cups water. Will make this again.

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Jenn9503

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Obviously, potatoes must be added.

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EmTyMom

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jan. 4, 2009

This is a great recipe. I only left out the clove because I didn't have any in the house. Will make again!!

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nikkimw

Cooking Level: Expert

Home Town: Biddeford, Maine, USA

Living In: Arlington, Washington, USA

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Reviewed: Dec. 14, 2008

add potatoes and also add some cornstarch with water to thicken

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robyn

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Reviewed: Dec. 7, 2008

I love this recipe. I followed this recipe almost word for word. I only change to things I added potatoes and use beef broth instead of water. Great recipe.

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redsoxfan

Cooking Level: Intermediate

Home Town: Newport, Maine, USA

Living In: Bangor, Maine, USA

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Reviewed: Nov. 14, 2008

I'm not an expert on stews but the medley of this one I thought would please the bunch and it did! I've made this recipe, as is, 3 times! Thank you!

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miteymom

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Now this is a hearty stew! I have never made stew until attempting this recipe...It was a family hit, even with my picky daughter who claims not to like vegetables had two servings! I tweaked the recipe a bit to satisfy everyone in the family. I added quartered white potatoes, sliced fresh mushrooms and carrots. I only used 1.5 stalks of celery because most of the family is not fond of the taste. I omitted the salt, bay leaves and cloves and used a pouch of Bovril beef bouillion mix for more flavor. I also added a little thyme, onion and garlic powder. The beef was tender and tasty,the vegetables and potatoes were cooked perfectly, and the broth was rich and savory, not watery and soup-like. I saw that other recipes required cornstarch to thicken the broth towards the end of cooking time, but this recipe produced a stew of excellent consistency. I would have taken a picture but this dish didn't last long enough.

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ebonielocs

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Reviewed: Oct. 3, 2008

This was really, really good. But not as good as my mom's. The only thing I did differently was add three cubed russet potatoes, because it's a crime against nature to not have beef stew with potatoes in it. I browned the beef on the stove and just cooked it all in the same pot. It took about 1.5 hours until it was done. I didn't have time for a crock pot.

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BugsNRoo

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

This was delicious and a great spin on beef stew. I've never added cloves or lemon juice before and it made a wonderful subtle difference. My only changes were braising the vegetables with the beef and adding mushrooms to it.

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