Recipe by LOVE2COOK2
"This stew is easy to make and tastes great! This is a hearty stew. Hope you like it! I use two beef tenderloin filets for the stew beef."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed beef stew meat
ground black pepper
1 (11.5 ounce) can
1 (10 ounce) package
frozen mixed vegetables
peeled and cubed potatoes
This is delicious. I followed some of the other reviewers' suggestions. I browned the beef in a cast iron pot. I removed beef and set aside while I sauteed chopped onion and mushrooms. I added large carrots and celery pieces, chopped potatoes, frozen green beans, and frozen peas. (skipped the cabbage) I cut back broth to 32 oz. I added about 1 TB Worcestershire sauce also. I covered the pot and placed in 350 degree oven for at least an hour. I removed the celery and carrot pieces and pureed them in a blender. I mixed a little corn starch with the pureed veggies and returned to pot. This thickened up the stew a bit. My husband loved it.
This is a basic stew, so while not spectacular, it's a good starting point. I was a little skeptical of the 6 cups of beef broth (I like my stews thick), so I simply dissolved 2 beef bouillon cubes into one cup of water, and added that in place of all of the beef broth.
I cooked this in my slow-cooker on high heat for 8 hours.
Really good! Don't be afraid to add your own little ingredients here and there. You can basically add and subtract what you want without ruining the stew. I cut back on the amount of beef broth by one can. It made my dish thicker. I omiited the cabbage completely. I added 3 tablespoons of Worcestershire sauce and it gave it such a great flavor!!!! I added a little bit of garlic clove too. It enhances the stew without making it garlicky. You won't have any leftovers!
Really good stew. I have made it a few times adding somethings along the way. I add celery,crushed garlic and onion. It is good if you follow the recipe or when you add stuff.
This is the best ever beef stew. I took out the cabbage and changed the mixed vegetables to one bag of frozen peas and one bag of frozen green beens (both 16 oz. each) and added three sliced fresh carrots.
Very runny. Almost a soup. I'd recommend either halving the water, doubling the cooking time or making this with dumplings.
A very good recipe. I had the time so I was able to cook it on the stove for five hours, very thick and hearty. even my very picky son loved it. note. I did ad 1 can of diced tomato
This is an AWESOME recipe! I was in a tizzy over what to make for dinner one night, and came across this receipe. It's such a hearty, filling soup, and I added mushrooms & a few spices that made it extra tasty. So easy to make, as well! My husband absolutely ranted and raved about how much he liked this dish. A real winner!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a hearty, low-fat beef stew.
Make this five-star stew in your slow cooker!
See how to make a classic stovetop beef stew.