The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2009
Wonderful! I have always gone the old route and made beef stew with the onion soup mix and flour. This stew was awesome. I did follow the advise of some other members and eliminate the water. I used 1 1/2 cups of beef broth and the 14.5 ounce can of petite cut tomatoes with zesty jalapenos. I promise it was not spicy at all. I also used sherry for the wine and added some Worcestershire sauce. Everyone loved it. I will definitely make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 7, 2009
Simple and comforting, straight-forward recipe, yet rich and tasty beef stew that has a balanced flavor that can be built upon: worcestershire sauce, smoked paprika, cayenne...*key* must brown the meat well to create bits for flavor foundation and saute all the spices to bloom the flavors before deglazing with onions and other wet ingredients such as red wine and tomatoes. My son asked for seconds!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 4, 2009
I'm a pretty inexperienced cook and I made this a couple days ago for the first time. I am very happy with the results, it tastes really good. I just followed the recipe and it pretty much all worked. I was confused that the recipe asked for an 8oz can of whole tomatoes -- that is pretty small and I couldn't find it at the grocery store. I put in two 14.5oz cans instead, with the juice of one, and it came out good.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 8, 2009
Delicious! I did cook it longer than written and used a 15oz can of tomatoes. Also left out the pearl onions and added some mushrooms. I love the flavor the red wine gives this stew. Thanks so much for a great recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 12, 2009
I followed the recipe here,except I made it in my crockpot,and added 1 can of unsalted green beans.Also,I mixed 2 tbsp cornstarch with 1/4 cup of cool water at the end,and left the lid off for 30 minutes.Superb!The red wine is a MUST!It really brings out the meaty flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Lee927

Cooking Level: Intermediate

Home Town: Cottondale, Alabama, USA
Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 11, 2009
This was good. Very close to how I make it. I omitted the tomatoes and celery. I use regular onion cut up. I add more seasonings for taste. Good hearty meal. Serve with crusty french bread.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2009
Very good. I added extra wine and eliminated the beef bouillon cubes (they usually have MSG - best avoided). Water worked just fine. Used herbes de provence rather than any individual herbs - quite tasty. No extra flour needed at the end - just didn't put as much liquid in to begin with. Put just enough in to cover the meat, then add a bit more when veggies are added. Uncover for 10 mins at end to reduce the liquid so it's thick.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Sewell, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 17, 2009
Very, very good. My family gobbled it all up in 24 hours! I didn't have the small onions so I replaced it with a full onion. The wine makes this stew delicious! Will definitely make again. Thanks for sharing.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 23, 2008
I tried this and tweaked a couple of things,first off,I didn't use any water at all as it would mean too much liquid which would result into using flour which I wanted to avoid entirely. Secondly,I added just about half a teaspoon of fresh ginger. Lastly,I ommitted the potatoes and substituted them with peas....I still have guests requesting when I can make the stew again.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 23, 2008
a really good & hearty stew, i did have to cook longer to ensure the vegies were done. like others i added extra flour. this recipe is a keeper, thx for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 28, 2008
I changed water to 1 1/2 cups and added 1 1/2 cups beef broth. I also used sherry to thin. I thickened it with 1/4 cups flour water. I thick it would be great served with sourdough bread.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 14, 2008
Loved this recipe! My hubby really enjoyed it also. I thought we'd have lots of leftovers that I'd need to freeze, but we ate it up in about three days for lunch. Really great!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 11, 2008
This was delicious, and very easy! I love beef stew, so finding something so simple was pleasing. The best part about it is that it's very adaptable; I was clearing out some leftovers the last time I made it, and just threw things in, including some balsamic vinegar gravy. Wonderful! It's also possible to cut the cooking time with a few shortcuts if you're in a rush, but I recommend taking the full time to cook it whenever possible. Even better reheated the next day.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 10, 2008
I found the secret to this stew, as with many hearty dishes is to use my cast iron stew pot. Start with a good chuck roast. Then brown the meat in the cast iron stew pot, deglaze that with whatever you like - a bit of beef broth, red wine what ever. Also - use the low salt beef broth - I think it's heartier and less salty than the bouillon. I like to control the amount of salt in a dish. Serve with fresh biscuits or warm bread - KNOCK OUT
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 3, 2008
This stew is good but there is no way it would feed anywhere near 16 people!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 22, 2008
My wife and I really enjoyed this stew. It ranks as one of our favorite stews. I cooked the beef and onion in the same pot as the stew, used a good burgundy wine and added whatever vegetables I had on hand (carrots, celery, mushrooms and zuchinni). I scaled the recipe to 8 servings to serve 4 and I used a 14.5 oz can of diced tomatos and only 1 cup of water. I had to thicken the stew a little at the end with a flour paste. Will definately make this again.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 1, 2008
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.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Photo by George

Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA
Living In: Staunton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 30, 2008
Excellent recipe. Even better the next day reheated. Also added about 8 mushrooms, stemmed and quartered.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 8, 2008
I tried this over the New Year and thought it was a bit bland. However, I have been trying several beef stew recipes in the last few weeks because of the cold weather. Don't think I will make this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 26, 2007
I made this in my crock pot and it was really great. Everyone loved it, even me who is not a stew lover. I made the Herbed Dumplings to go one top of it. Wonderful together.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: North Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 57) reviews
Page: « PREV 1 | 2 | 3 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?