Reviewed: Mar. 10, 2010

AMAZING! My only go to stew recipe for sure. I've made this many times now and here are my changes. Instead of a can of whole peeled romas, I use a can of diced romas. Instead of water and bouillon I use 2 cans of beef consume with the water. I omit the thyme and pearl onions and through in a bay leaf during simmering. I also usually end up adding more than 1 cup of wine.....it's SOOOOOOO good! Thanks for the recipe. I also do the whole 2 1/2 to 3 hours of simmering, it SO worth it!!!! Enjoy.

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Reviewer:

C. Meisner

Reviewed: Feb. 9, 2010

I made this stew for our Super Bowl party and it was a huge hit among adults and kids. I only made a couple minor changes. Instead of potatoes, I used parsnips. If you double the recipe as I did, I recommend six. I also added three tablespoons of ketchup and three tables worcestershire sauce (if you double the recipe).

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Reviewer:

Cindy

Reviewed: Feb. 6, 2010

This is a terrific recipe - only change is that I also added some Rosemary and used Guinness instead of Red Wine - made it very beefy.

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Reviewer:

TMooney

Reviewed: Jan. 18, 2010

Tastes great, the only thing I did differently was to substitute Guinness for red wine. It's more like a Irish stew, yummy. Served with cornmeal bread.

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Reviewer:

waterleamon

Reviewed: Jan. 17, 2010

very good

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Reviewer:

Maria

Reviewed: Dec. 2, 2009

Good! My guests loved it. I had to thicken it with flour at the end, though.

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Reviewer:

Shans

Cooking Level: Intermediate

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.

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Reviewer:

MEETOOBUDDY

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!

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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.

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Reviewer:

Rachel

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.

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