Beef and Vegetable Stew Recipe

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Most Helpful Positive Review

Jun 30, 2005

This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to suit my taste. I decided that beef stew needs wine, so in the 45 minute time period i added half a cup of marsala, and for the last 15 minutes (after the peas are added) i threw in about 1/4 cup of sherry. I used almost 2 pounds of beef, so i added more beef broth (about a cup more) and 2 tablespoons of extra tomato paste. The seasonings were also changed: no bay leaf, 1/4 teaspoon of dried rosemary in place of fresh, 1/2 tsp of adobo,the same amount of red pepper flakes, and almost a tsp of paprika. I left out the thyme.The secret ingredient to kicking up any dish was added: Goya Sazon seasoning. I also used canned mushrooms instead of fresh. Before cooking the meat in the oil, i cooked 2 chopped garlic cloves with extra garlic powder in it, then added the beef. I served it over egg noodles, but cooked it about 20 minutes longer- maybe more. It really came out delicious, but, as you see, i made a lot of changes, so i will only give it 4 stars (without them it wouldve been too bland).Will definitely make again!

—2Yung2Cook

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Most Helpful Critical Review

Mar 06, 2003

This is definitly a Rosemary lover's meal ! I used 2 extra cans of beef broth and still all I could taste was the rosemary! I was hoping for a nice beef flavor (considering this is one of the only recipies here for beef stew that calls for beef broth), but it tasted like tomato sauce with tons of rosemary. I think next time , I will omit the tomato paste and use a little cornstarch to thicken it. Also, I will only use a 1/4 of the rosemary. But if you like rosemary, this is definitly the recipe for you !

—FLORIDA_GIRL

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92 Ratings

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Mar 16, 2003

Overall it was very tasty. Good dish for a cold foggy evening. Did not use the crushed red pepper flakes. And next time, we would reduce the rosemay. Suggest maybe using 1/2 rosemary sprig. The stew does get dry when reheating for leftovers. I would use this recipe again.

—OJOS

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Jul 23, 2003

Everyone said this was good, even my picky son and his friend. I also added some potato flakes to thicken it up a little and used a few pinches of dried Rosemary in place of the fresh. I also added salt. Next time will cut back on the rosemary and thyme. Thank you Marianne for a great recipe and thanks to all the helpful reviews.

—NJSS2000

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Jan 11, 2003

Hearty soup...good for a cold day. Although, I didn't particularly like the tomato basted sauce and thought the rosemary sprig was too overpowering for the soup. Would suggest a little less rosemary.

—MBAITY

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Mar 06, 2003

With any meat recipe I try, whether from a book or elsewhere, I always season [the meat] to taste and then follow directions accordingly, so I added a few more seasonings than called for (ex. garlic, sazon, adobe). I also added a tablespoon of sugar after adding the broth as this "kills" the bitterness of the tomatoes. All vegetables I used, including potatoes, were canned. Dish came out perfect and my children liked it as well... which is always a plus. :-)

—Lisa

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Jan 03, 2004

This was a delicious meal, and becouse it had potatoes in it, it was a complete meal. This is great on a rainy day,to warm you up.

—Kirsty Brook

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Mar 16, 2003

One of the best stew recipes I've tried yet - I added white cooking wine, extra red pepper and extra vegetables and we loved it!

—bellygirl

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Nutrition

Calories
367 kcal
18%

Carbohydrates
36.9 g
12%

Cholesterol
65 mg
22%

Fat
11.1 g
17%

Fiber
7.5 g
30%

Protein
31.1 g
62%

Sodium
370 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef and Vegetable Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 367
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 3.5g 17 %
Cholesterol 65mg 22 %
Sodium 370mg 15 %
Potassium 1382mg 39 %
Total Carbohydrates 36.9g 12 %
Dietary Fiber 7.5g 30 %
Protein 31.1g 62 %
** Sugars 9.7g
Vitamin A 100 %
Vitamin C 67 %
Calcium 8 %
Iron 60 %
** Thiamin 39 %
Niacin 110 %
Vitamin B6 50 %
Magnesium 28 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.