Recipe by Kathy
"A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef stew meat, cut into 1 inch cubes
ground black pepper, divided
1 (8 ounce) can
whole peeled tomatoes
Deeelicious!! This beef stew made a wonderful bowlful of delicious beef chunks, gravy and vegetables. Once I added the vegetables (carrots, potatoes) I only cooked it another 30 minutes because I did not want the veggies to overcook. It was perfect. We went through a whole loaf of sourdough bread making sure every last drop was gone.
Not great by any means, but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points, I just expect a bit more depth and richness to the end result. Since we love homemade beef stew though, my husband and I still went through it fairly quickly. This recipe's flavors and textures ("gravy" was a thin even with all the flour from the beef) left enough to be desired that I won't use this recipe again. Again, not bad, but too subtle for our tastes.
My entire family loved this stew! I cooked the floured meat right in my soup pot and deglazed it with the liquid. Perhaps that is why mine came out nice and thick, not at all like a soup. I used half beef broth and half water with a touch of better than bouillon for the water. I used petite-diced tomatoes, less celery, and added some frozen peas at the end of cooking for both color and flavor. This was comfort food at it's best!
This stew is stick to your ribs hearty and delicious. I thickened it at the end with about a 1/4 cup of flour water. My husband commented that the flavors blend beautifully - no one flavor over-powers the other. I agree!
Simple and tastey! Just the way we like it. The only change that we made was we added halved mushrooms at the same time as the rest of the vegetables and it worked out excellent.
Very good!!!!! I added all and threw in the crock pot and everyone loved it, I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost left them out but it was worth all the work, that is the only difficult part about this , time consuming peeling those tiny little onions!!!!
this stew is awesome! people that said it was bland lack imagination ;)
cool things to add: portobello mushrooms, sun dried tomatoes, red chili powder, and a little brown sugar.
also, it helps to have some extra red wine and tomato pure on hand, as mine was a little thick and i went back and forth from adding these two liquids versus adding more water. (we like it thick)
**major bonus:** there was enough left over that i didnt have to make lunch the next day.
Delicious. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots. Easy to make for a single man like me and once refrigerated it lasted for two weeks.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew V
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 285
** Calories from Fat: 112
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a hearty, low-fat beef stew.
Make this five-star stew in your slow cooker!
See how to make a classic stovetop beef stew.