Recipe by GRIZZLY_JIMM
"This is a combination of three recipes- traditional American, Irish and Italian stews. Cooked very slowly, the beef will be very tender and the flavor unique. Served with yeast rolls or other bread, it makes a full meal."
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3 1/2 pounds
2 1/2 cups
fresh mushrooms, quartered
1 (16 ounce) package
frozen mixed vegetables
1 (28 ounce) can
dried basil leaves
salt and pepper to taste
I tried this recipe for company - 4 adults and 2 children. The children ate but were a bit slow with praise. The adults loved it. Only problem with this is that there's WAY too much rosemary. Also, there must be a misprint, because there's NO WAY you can make this with 8 cups of water. My Dutch oven only allowed me to put in 3 and that was more than enough.
To compensate for the overwhelming flavor of rosemary - because that's all we could taste - we added more crushed tomatoes and beef broth. Next time I made it I will use only a taste of rosemary.
But it was simple and very flavorful. Thanks.
I was a bit wary about making this stew, but the other reviews made me feel otherwise. I adjusted the rosemary to 1 tablespoon and the flavor was still overwhelming. The meat was not as tender as it would be in a crockpot and all in all it lacked flavor. My boyfriend loves to eat and he didn't finish his bowl. I will never make this again.
Way too much water to be called a stew, so I called it beef soup and the family loved it. I decreased the rosemary and added other spices my family likes. If you want a stew, I'd only add water to cover the meat and veggies and I'd add some flour or cornstarch, if needed, a half-hour before serving. This is a keeper because it's so easy and the meat is so tender.
Excellent Stew! I followed the other recommendations and used less rosemary, way less, only 1/2 teaspoon. I also coated the stew meat in flour and browned in 1/4 cup of butter. I'll make this again.
I made this for the fall hunting party of 15. They raved about it!
Delicous! Finally found stew recipe my husband likes. Spices are outstanding so can probably play with the vegetables. I just make half the recipe. It is sooo easy - dump ingredients into a pot, put the cover on, and come back in 6 hours. My kind of cooking. Thank you Jim.
The best stew I've made yet. I used water to cover the veggies and added cornstarch at the end. Next time I'm definitely going to substitute barley for the potatoes.
We really enjoyed this one. We did decrease the rosemary a lot--by 75%.
* Percent Daily Values are based on a 2,000 calorie diet.
International Beef Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 573
** Calories from Fat: 272
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