Reviewed: Mar. 27, 2012

Excellent! Added tomatoe paste.

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Reviewer:

wayne schu

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Living In: Long Beach, California, USA

Reviewed: Mar. 8, 2012

Veggies took a long time to cook

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Reviewer:

Tom

Reviewed: Jan. 23, 2012

cooked in the crockpot. i didn't sear the meat first, but did coat with flour. added a small can of v-8 instead of the peeled tomatoes and beef stock instead of water and bouillon. i also added a handful of frozen peas. delicious everytime.

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Jan. 15, 2012

This stew came out great. I had to improvise after I started cooking and realized I didn't have any beef bouillon or anything that I could even substitue except a packet of ua jus gravy. Worked out just fine.

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Reviewer:

Denise

Reviewed: Jan. 12, 2012

Excellent flavour with the red wine and tomato. Made it exactly as written and it turned out great.

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Reviewer:

Emma

Cooking Level: Professional

Reviewed: Jan. 8, 2012

This recipe is so amazing! One of the first stews that actually thickens up perfectly with no fuss. The only changes I made were an additional cup of red wine and adding beef broth instead of water. Really fabulous and hearty! Dipping artesian bread into this stew is the best thing I've tasted in long time! Thanks for an easy, delicious dish Kathy!

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Reviewer:

Joanna T.

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Oct. 10, 2011

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.

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Reviewer:

Eliper

Cooking Level: Intermediate

Living In: Farmington, Utah, USA

Reviewed: Oct. 9, 2011

This was great! The beef was the most tender I've ever had, it melts in your mouth! The only thing I had to do differently was give it an extra 20 minutes or so until the potatoes were actually tender. Some crumbled bacon makes a great addition, too!

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Reviewer:

MetroChumpy

Reviewed: Oct. 5, 2011

A good, basic beef stew recipe. I browned the meat in flour and placed it in a 5-quart crockpot. I used beef broth (1 can) rather than water and beef boullion, 3 stalks celery rather than six per personal taste. The ingredients filled the crockpot to the rim and were cooked for 8 hours on low. The stew was rated five by the family, but by personal taste we'll replace the wine with additional beef broth and add a can of Rotel tomatoes next time. The broth seemed thin while cooking, but thickened up well as it cooled.

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Reviewer:

Elle

Cooking Level: Expert

Reviewed: Aug. 28, 2011

This recipe as it stands is very good hence the 5 stars but there are a couple of things I'd like to point out. First browning 3 pounds of meat is no easy task, you have to do it in batches and make sure you use a non-stick pan. I made some medallions for my brother and I just using the browning part while we waited for the stew and it was fantastic and tender. I followed other suggestions and used 2 cups beef stock, I think the 3 cups of water with the bouillon would have definitely been to soupy. I was also a little skeptical on the amount of wine but it turned out to be just fine in the end. I agree with a lot of other readers that you should rate a recipe based on as is no tweaks, if you want to tweak it then post your own recipe for review. This one as is, is fantastic and will definitely be a keeper in our house. Thank you very much for the post.

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