Reviewed: May 23, 2012

I made this for our dinner but with only 2 beef bouillon cubes I did add a couple of dashes of Kitchen boquet instead which makes it a delicious brown color and adds a wonderful flavor. I used Safflower Oil which I use often instead of vegetable oil as it is healtier. This was a rich and excellent recipe.

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Reviewer:

Mary Svinth

Cooking Level: Intermediate

Reviewed: May 22, 2012

This is really good! I couldn't get my beef bouillon to crumble as it was hard as a rock, so I just added it to the water and stirred until it dissolved. I seasoned the meat with garlic, onion powder, and black pepper before browning it. I also added a tablespoon each of A-1 sauce and Worcestershire sauce. I thought the stew actually tasted a lot like Sirloin Burger Chunky soup. I do think it would've turned out better if I'd used red wine instead of water, as other reviewers did, and if I'd added some more spices, maybe a little more salt. And I think next time I'll add another cup of water and another bouillon cube - I think I'd like it a little more soupy.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Long Island, New York, USA

Reviewed: May 18, 2012

Great stew. I also added red wine and left out the bouillon cubes (I didn't have any) and it turned out great! Will use again

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Reviewer:

hnkybb23

Reviewed: May 17, 2012

Simply delicious! I like a "juicier" stew so added a little more beef stock when done to reach desired consistency. Add garlic. I also cook the stew until the potatoes are falling apart, then they thicken the stew so the cornstarch isn't needed. Best madrasah ahead so flavors can mingle overnightt. Double the batch and freeze half for. Delicious no-hassle dinner later. Yum!

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Reviewer:

LaurieL

Cooking Level: Expert

Home Town: Long Beach, California, USA

Reviewed: May 13, 2012

For personal preference and to make it healthier (no salt from bullion); I added more of each of the spices indicated, especially pepper. I used a 'soup bone' which had enough really good meat on it, and no silly bullion. And no cornstarch. Simmered on lowest possible setting with no lid for at least 12 hours (had to add water sometimes). Very good flavor, and healthy!

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Reviewer:

HappyMom45342

Home Town: Cincinnati, Ohio, USA

Reviewed: May 13, 2012

Enjoyed making this stew. Taste very good. i prepped the meat in a zip lock bag using 6 teaspoons of flour, a little garlic powder some cracked pepper and meat tenderizer. I did use 2 cans of beef broth and prior to adding the broth after I browned the meat I deglazed the pan with1/2 a cup of merlot wine. the stew was very tender. I did not add any salt because I have to have low sodium due to pregnancy and swelling. I will make again.

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Reviewer:

aprilI

Reviewed: May 7, 2012

Perfect just like it is! I've also made it with mutton instead of beef. Yum Yum Yum :)

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Reviewer:

nee*nee

Reviewed: May 6, 2012

ZING!!! this is excellent..Followed exact with the addition of 1/2c red wine, threw in extra veggies (red potato, carrots, celery, onion, frozen mixed veggies) and put in crock pot on low all day. Super tasty and tender..served with Martins potato rolls and real butter...YASSSAHHH!

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: May 2, 2012

Delicious and not that much work. Just requires some patience.

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Reviewer:

stannius

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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: May 1, 2012

Excellent basic beef stew. I didn't have red wine on hand so I searched for a recipe that does not include it and came up with this one. The meat was tender (even without the wine) and I really liked the spice combination. I was hesitant to use so much rosemary with beef but I'm glad I made the stew as written. The only changes I made were: 1) saute the onion with the beef (instead of adding it with the other veggies) and 2) double the corn starch because we like a thick stew. I will definately make this again.

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