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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Reviewer:

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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Reviewed: Jul. 7, 2009

I really liked this stew recipe. I floured the meat before browning it, I don't know if I'll do that again. Used beef broth and seasoned with fresh rosemary, parsley flakes, black pepper, bay leaves, salt, a bit of ketchup and worcestershire sauce. Cooked the onions and a couple cloves of garlic in a pan before adding and left out the celery. Served it with fresh tea biscuits. My husband and I really liked the meal!

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FinnGirl

Cooking Level: Intermediate

Home Town: Beaver Lake, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jul. 4, 2009

Thanks Paula, I'm a stew guy so I really enjoyed this. My wife also loved it. I added a couple of mint leaves when served just to give it a local spin. It's clearly a 5 star.

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Alan

Cooking Level: Beginning

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Reviewed: Jun. 28, 2009

This recipe was amazing!! I took the tips from other reviewers to coat the beef in floor, granulated garlic, onion powder and pepper. Plus I added a tablespoon of worcestershire when I added the vegetables. Fantastic!!

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KitchenMonkey

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Reviewed: Jun. 14, 2009

just keep on eye on how much stock you use, i didn't and it ended up very salty! otherwise was lovely, just what i was looking for!

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Miranda

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Reviewed: Jun. 4, 2009

This was so good! I didn't change much. All I did was season the meat with salt, pepper, garlic, and onion powder. Then I marinated it in vinegar, sealed it and let it sit in the fridge for an hour before cooking. After adding the water and bouillon, I added diced tomatoes, two tablespoons of worcheshire sauce and a few drops of soy sauce. After that I followed the recipe step by step. It was a hit! Perfect for a rainy evening. My step mom who is the cook in the house gave it an "A"! Thanks for sharing this recipe!

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Christine Cooks!

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Reviewed: Jun. 1, 2009

It reminds me of the beef stew my Grandma use to make.

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MYSTIC01

Cooking Level: Expert

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Reviewed: May 11, 2009

loved it! also added white and red wine and omitted extra salt. YUM!!

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nickypro25

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Bethany, Oklahoma, USA

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Reviewed: May 8, 2009

Love this beef stew recipe, use it all the time when its cold or rainy. Thanks so much!

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Reviewer:

beckieg

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

We used this recipe tons during the winter months. It's a great tasting, filling meal that everyone in our family will eat! Plus, it doesn't need any changes but is great as is.

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sc_lass

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Reviewed: Apr. 18, 2009

I followed this recipe to the T and it was fantastic. My picky husband loved it and even my 7yrs old daughter kept asking for more. Very easy and delicious. The only change I made was that I cooked it in low in the crock pot for about 5 hours. I will make it over and over again.

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Lucy Monson

Cooking Level: Expert

Home Town: Maracaibo, Zulia, Venezuela

Living In: Provo, Utah, USA

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Reviewed: Apr. 17, 2009

Awesome recipe! Like others I used beef broth instead of the cubes. I also used red wine instead of water. I also like my stew thicker and used a lot more corn starch than called for. I mixed the corn starch right into the beef broth, again instead of adding water. I found it a little bland so I added some sage and a bunch of extra salt and pepper. Thanks for a great recipe!

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