Reviewed: Nov. 9, 2009

This was soooo good, but I can't rate it a 5, because I don't think it would have been nearly as tasty without following the suggestions of the #1 reviewer here, "Chuck". I made this recipe based on his review... the only thing I would change is to cut the ketchup, A-1 and worcestershire sauce by half, as it was too strong with a whole TBSP of each

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 8, 2009

Only gave four stars as written..however it could be five stars if the following modifications are made...a) use 2 cups water and 2 cups red wine instead of 4 cups water, b) add some garlic powder to the stew meat when browing and c) I ended up using 4-5 TABLEspoons of cornstarch so that I could get a thicker gravy, otherwise its more like soup. All that aside the flavors are wonderful and dont need much modification! Perfect for a cold night with some crusty french bread!

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J

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

My family LOVES this. The flavor is awesome. Each time I make it, I may substitute an ingredient according to what I have on hand, but I always use this recipe. Tender, juicy meat, wonderful aroma. Sometimes I add a can of tomatoes, but is just as good without it.

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Becky

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Reviewed: Nov. 6, 2009

Husband LOVED it, so it's a winner. Nice slow cooker recipe.

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MichelleMorrison

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Reviewed: Nov. 3, 2009

Very good, easy beef stew. I added about 1/4 c. red wine vinegar which brightened the flavor. And I added a little bit of thyme. I served it with homemade drop biscuits. Delicious! My husband, friend, and friend's 1-year old all loved it.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 2, 2009

YUMMM eating for days. This is the first time I had ever made beef stew and it was pretty easy. Make sure not to add any additional salt before you taste it. The bouillon adds plenty. I coated the beef in 1/4 cup of flour and a teaspoon each of garlic and onion powder and 1/2 teaspoon or pepper. I used 3 1/2 cups water and 1/2 cup of red wine for starters. I ended up adding about another 3/4 cup of water and splash of wine in the second hour of cooking. I also took the advice of others and used 6 teaspoons of cornstarch and water to thicken. I thought there were plenty of vegetables and no need to add more as others had recommended.

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 31, 2009

Mmmmmmm! Instead of the beef bouillion and water, I used two 32 oz. beef stock boxes and approximately three cups of a nice red cabernet wine. I added extra carrots and potatoes and threw in a box of freshly sliced baby bella mushrooms but eliminated the celery since I'm not a big fan of it. Added two bay leaves during the cooking process for additional flavor. I also added garlic powder, onion powder and black pepper to a flour mix that I coated the meat with prior to cooking it. Putting the mix in a plastic bag and adding the meat will evenly coat the meat. Will definitely be making again.

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Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Oct. 30, 2009

With a few additions this was hands down the best beef stew ever! I coated the beef cubes in 1/4 cup flour, 1 tsp garlic powder, and 1/2 tsp pepper before browning. Deglazing the pan with 1/2 cup of red wine added an extra layer of flavor as did 1 Tbsp each of steak sauce and Worcestshire sauce. Delicious!

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alaska

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Reviewed: Oct. 28, 2009

Great recipe! I always add a package of brown gravy mix to the cold water before I cook it in the crock pot. Makes a wonderful gravy. My children love it over mashed potatoes!

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ericablueeyes

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

Thank you, Paula, for the wonderful recipe. After learning some from the reviews and other recipes, I added some changes. My difficult husband and I loved it so much. I made it for 6 servings, and here is the changes: 1. Yes! I followed the ziploc bag advice (1/4 cup flour, 1tsp garlic and oniln powder) and the beef and shake it. 2. Used 4 carrots and stalks celery 3. Used beer for the half amount of the water 4. 2 cloves of garlic, minced 5. 1 tbs of paprika 6. 1 bay leaf 7. 1 1/2 tsp Worcestershire sauce With the above changes, I just followed as directed. It is the most wonderful beef stew I have ever had!

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Ritsuko F

Living In: Muldrow, Oklahoma, USA

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Reviewed: Oct. 20, 2009

Good base recipe but I had to add a ton of additional spices to give it more flavor. I added 1/2 cup red wine in place of 1/2 cup water, about 7 cloves of garlic, pepper, salt, garlic powder, tyme and a little cajun seasoning. I had to triple the amount of cornstarch to get it to the right texture.

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Megan

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Reviewed: Oct. 20, 2009

Made this for dinner tonight. Very satisfying and delicious. The rosemary gave this recipe a surprising twist. Next time I will use only half as much as suggested. I dredged my beef tips in 1/3 cup flour that was seasoned to taste with onion and garlic powder, garlic pepper, Montreal steak seasoning, and dried parsley. I used 1/2 cup of Merlot wine to deglaze the pot after the meat browned in the oil. I added 6 cups of water that had been mixed with 8 beef bouillon cubes. It wasn't too much as it cooked off while it simmered for 2hrs. I only had 1.2lbs of beef stew meat so subbed more veggies but the meat was so tender and delicious that I'll be sure to have more for the next time. I used half white and half red onion which gave a nice color and flavor. To thicken I used 2tbs of corn starch with 2 tbs of water...heated the pot to a boil, added the cornstarch mixture and stirred regularly for 2 minutes before returning to a simmer. It thickened nicely for me. Made this for my father and boyfriend. My father said it was on his top 5 all time dinners. I'll keep playing with this excellent base until we get it just right. Thanks for the recipe! Served with crusty french bread that was divine in with the juices!

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Molls

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Oct. 15, 2009

My husband and daughter both said this was 5 stars (I don't eat meat, so I'll go by their reviews.) The only changes I made were to use about 1/4 cup of sherry to deglaze the pan after browning the flour coated beef cubes, reduced the water to 3 1/2 cups, and added 1 tbsp of cornstarch mixed in 1 tbsp of cold water. The stew still looked pretty runny compared to my usual stew, but nobody seemed to mind. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 14, 2009

the rosemary gives this an amazing flavor.. i will keep making this year after year.. my whole family loved it, and i have some very picky eaters on my hands.. like others, i dredged the meat in seasoned flour before browning.. and i added red wine to the meat as it simmered. other than that, i followed the recipe as is.. great!

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nancyt

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Oct. 13, 2009

Absolutely delicious! The best stew we've ever had. Amazing!

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LDEUTSCH33

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Reviewed: Oct. 10, 2009

This is the BEST stew recipe I've ever had!!

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irishbrat38

Home Town: Royal Oak, Michigan, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 6, 2009

I loved this stew. The beef came out tender and flavorful. The only minor changes I made were: I marinated the beef in soy sauce for 15 minutes to bring out the meat flavor and I did double the cornstarch. I followed the recipe the rest of the way. Excellent!

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Stacy Patterson

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Sep. 26, 2009

I haven't even ate this yet and I know it deserves five stars, due to the fact that I can't stop taking quick slurps of the delicious broth. I made a few changes: used beef broth instead, coated the meat in flour, onion powder, garlic powder and pepper, and added a tsp of worcestershire sauce and ketchup. This is delicious. Meat is perfectly tender. Enjoy....

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Jessica Siu

Cooking Level: Expert

Home Town: Englewood, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 26, 2009

Not bad, but without making any changes I found it pretty bland.

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Brian

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Reviewed: Jul. 15, 2009

I'm not really sure how to rate this recipe as I did make some changes. I'm rating this recipe based on the changes that others suggested. Firstly, for the water, i boiled some cow bones for the broth that i had. Added deliscious flavor rather than using the store bought stuff. I also added red wine, ketchup, A1 and Worcheshire sauce. I made one more personal adjustment by adding some fresh rosemary as well. I also added extra cornstarch as i like my stew reallt thick too. With all these adjustments this stew is the best stew i've ever had!!

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Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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