The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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Reviewed: Dec. 17, 2007
I also do the flour, granulated (very strong) garlic, cracked pepper dredge. Throw your meat into this mixture & you won't need the cornstarch step. Even after adding 2 T fresh garlic & 2 bayleaves to step #2 I still find this recipe bland. My husband & kids loved it. The meat was very tender. I don't like celery so threw in a can of drained sweet corn.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 17, 2007
GREAT recipe!!! This is my first attempt ever making stew. It came out delicious!!! I used 4 cups of beef broth, rather than the boullions. I also marinated the beef in a ziploc with some worchester sauce and 1 chopped garlic clove for about 1 hour. Since I'm not a celery lover, I replaced it with thawed frozen peas and a can of corn. I will be making this alot. Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 14, 2007
Good recipe but I made some chages. First, I dredge the beef through a flour/garlic powder mix then sauted in butter (rather then oil). I then added some worscheshire sauce,2 cups(1 can)of beef broth, 1 cup of beer and 3 cups of water(I needed more water as my stew was super thick and very salty). I used a bag of frozen stew vegetables - which had all the veggies required. I didn't use any cornstarch as mine was thick enough - probably from the flour used to dredge the meat. Next time will probably use less buillon then called for - Too much salt for me!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 11, 2007
Wonderful and easy! I took the advice of others and dredged the beef in flour (mixed with garlic powder and black pepper) before browning it. I then deglazed the pan with red wine. I also decreased the amount of carrots and added a small rutabaga. All in all a fantastic stew.
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 10, 2007
This is a good base recipe. The cooking time leaves the meat extremely tender. I did find that I needed to add quite a bit more seasoning. I added extra corn starch as well.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: South Riding, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 10, 2007
I have searched and searched for this one again! Thankfully I found it today! I made it a month ago and it was mouthwatering! The meat was tender, the flavor excellent, and what a great cold weather meal!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 6, 2007
Made this last nite my hubby liked it alot more than i did i had to add a couple of things to add more flavor i added garlic,browning sauce,peas
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Photo by Gabby

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Webster, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 4, 2007
Paula thank-you so much for this recipe - it was excellent! I did make a few changes. I tossed my beef in 1/4 cup flour, 1tsp garlic powder, 1tsp black pepper and pinch of salt before frying (because I added pepper here I didn't add it with the other spices). I used red potatoes with the skin on (I find they don't go mushy no matter how long you cook em') and 5tsp of cornstarsh. I found 5 tsp of cornstarsh still only produced a soup like consistancy - next time (and there will be many more) I will use closer to 3 tablespoons. This was such a tasty recipe - the cooking time - perfect! The beef - so tender! Excellent recipe! Perfect for a cold winters night!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 2, 2007
It was okay stew. It didn't have any pizzaz though. It could have definately used more spices in it. If we try it again we will be putting in a variety for sure.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Oakland, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 30, 2007
This was a very good stew. I have made it twice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 28, 2007
This was really great! I, too, added extra cornstarch; I also used the Better than Boulion and floured the beef before cooking in olive oil. I don't usually cook with dried Rosemary...not a big fan of the "stick" texture! But this was definitely tasty and will be made again & again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 28, 2007
The broth wasn't very thick but the flavor was great! It makes a nice big pot of stew and I'll be making it again because my husband actually took it to work for lunch the day after I made it (and that's saying something since he's not a leftover eater!)
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Cooking Level: Expert

Home Town: Franklin, New York, USA
Living In: Raymore, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 26, 2007
Great Stew! I also added a clove of garlic, red wine, and at least twice the cornstarch. Perfect cozy comfort food!
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MMC
Living In: Wellesley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 24, 2007
A really good recipe! Will go in our favorites. We thought it would be better if the broth were thicker. Maybe we could reduce the water 1/2 to 1 cup less, next time? We will definately make it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2007
This was great! This is wonderfull and doesn't take nearly as much time as the other recipes for beef stew take, and the beef is just as tender. Before I browned my meat I covered it in Garlic powder and crushed pepper. I also dredged it in flour. As previous reviewers did, I added about 4 teaspoons of cornstarch and water. Mine finished cooking before the 2 hours was up...about 1 hr 40 mins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2007
I had never made stew before and thought I would give this recipe a try -- it was wonderful! I did, however, take a few suggestions offered on other reviews. I used Better than Buillon instead of buillon cubes, used one cup of red cooking wine in place of a cup of water, added some fresh garlic and upped the cornstarch to make a thicker broth. This is a recipe I will use again and again. :)
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Cooking Level: Intermediate

Living In: Louisville, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2007
We found this recipe to be very bland. No flavor.
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2007
This Recipe is soooo good!!! The first time I made it I cooked everything together for about an hour and 15 mins, to cut down on time, the second time I made it I followed everything exactly and it was a million times better, the meat is way more tender, definitley worth the time!!!! Can't wait to make it for mom, she will be so impressed!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 11, 2007
This is one of my most favorite recipes from this site! Absolutely delicious! I served it with crusty rolls and also added some steamfresh mixed veggies that I had leftover from the night before. I'll be making this one all winter long. Thank you for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2007
My family loved it- didn't make any changes. Thanks for a good one!
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Cooking Level: Expert

Living In: Seguin, Texas, USA

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