Reviewed: Mar. 4, 2012

This is a great stew! Very filling. The only thing I would say is that this could use more than 1 pound of meat, and possibly additional seasonings/flavor.

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Reviewed: Feb. 9, 2012

Great beef stew recipe. I added some beef broth to it, we don't like our stew so thick, but a marvelous "go to" recipe.

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Kim1975

Reviewed: Dec. 14, 2011

Good recipe! Loved the flavor. I adjusted it some (added more vegetables). I also didn't need the flour or cornstarch-it was plenty thick enough. Overall very good!

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cmcclellan

Reviewed: Dec. 7, 2011

Pretty good but not great. The only thing I did differently was no paprika, I was out, and I don't think that would make or break it. I was looking for a stew without celery and this fit the bill. It is missing something. I may try it with rosemary next time. It's a keeper for sure, thank you for submitting it. This recipe is good as is or using as a starter to add to.

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Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

Reviewed: Nov. 6, 2011

This has become a family favorite. Everyone loves it. Best stew recipe I have tried. I did adjust it as a number of others have.

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BBAGATTI

Reviewed: Oct. 23, 2011

good stuff I would make it again

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chefjoe

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 14, 2011

First time around, I made this recipe exactly as is and it was a hit with my family! The second time, I tried to double it exactly but for some reason it just wasn't as tasty. But this instantly became a family favorite!

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MissionaryBecky

Reviewed: Jul. 31, 2011

This is a great base for beef stew. There's room to expand upon it and tweak... and yes, as others have said, it can be a bit bland if you don't throw in some beef broth or bouillon or onion soup mix or something. I throw in cabbage and turnips as well, and I toss the onions and garlic in with the browning meat.

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Lampdevil

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

Reviewed: Jun. 24, 2011

I thought this recipe was pretty good, it had all the basics but I made a few changes. I started by making a roux to thicken the sauce and then added the dredged beef to brown. I took others' advice and used beef broth. Instead of corn and carrots I did frozen mixed veggies (because that's what I had on hand) and doubled the garlic. I also used 2 bay leafs and added a medium pinch of dried thyme - not too much though. Turned out very well!

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awsunshine

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 24, 2011

This was a good stew recipe but I was hoping that it would be a little more like a broth instead of the thick stew base. Read the title right!? Well, I was trying to see how it turned out. I still may keep the recipe but remove the flour. Sometimes I like a thick stew base and sometimes I don't. :-)

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