Reviewed: Nov. 11, 2009

Excellant ! Even better the next day !

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Bob & Maryanne

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Reviewed: Nov. 11, 2009

One of the best beef stew recipes ever.

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David

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Reviewed: Nov. 8, 2009

This was well worth the extra effort!!!! It takes a bit of time to get it all in the crock pot but the ending result is fantastic!!!! I used baby bella mushrooms and they turned out just as good! Fabulous flavor!!!! Not to mention the amazing smells it puts in your home!!! ENJOY!!!

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jillbaker

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Reviewed: Nov. 3, 2009

Stick to your ribs kinda meal! I used leftover red wine I had in my refrigerator. Next time I probably will use some beef stock in place of some of the water. The recipie wasn't quite salty enough for me. Other than that, it was a huge hit with my husband and me!

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msuroc1

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Reviewed: Oct. 30, 2009

I made this two weeks ago and it is awesome! If you would rather not use the burgundy wine, I looked up substitutions and you can use red wine vinegar instead, which is what I did. Also, it does indeed make a lot, so you want to make sure your crock pot can hold every bit of 5 quarts. Mine is a 5.5 quart which allowed me plenty of room. I followed the recipe as is, except I used 2 onions instead of three, and I used sliced fresh mushrooms instead of the button ones. Gooood Stuff!!!

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RJHufford

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 27, 2009

Great!! I used this recipe the other night. Just added 1/2 teaspoon of cornstarch to thicken it up and made some cornbread, wow... My boyfriend and roommate had it all gone in an hour..thanks

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sharon07mc

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Reviewed: Oct. 26, 2009

Very good! I only browned the stew meat and put the veggies in raw (without sauteing). I also didn't use mushrooms. Otherwise, followed the directions. I had to add about 2 more cups of homemade beef broth to bring it to the consistancy we like. I used a Shiraz for the wine, we like that flavor and it was perfect. I have tons of leftovers so I added a can of tomatoes, can of corn and a can of peas to the crockpot and will cook for a couple more hours. That's the way my hubby prefers.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 24, 2009

Altho I don't eat beef, I always do taste and I must say I totally agree with all of the rave reviews. This was by far the best beef stew recipe I've ever used. The only addition I made was to use a can of tomato paste which eliminated the need to thicken with the cornstarch. Hearty, comforting and so delicious. Thank you Heather!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 22, 2009

My husband and I will never use another beef stew recipe... I would give this more stars if I could. Off the charts good!

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Aimee

Cooking Level: Intermediate

Home Town: Carlton, Minnesota, USA

Living In: Cloquet, Minnesota, USA

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Reviewed: Oct. 21, 2009

Followed this recipe almost exactly and it was perfect. Doubled the garlic and left out the mushrooms. Tasted like something my Mom would make. Hearty and full flavored. I need to find a way to not use Lipton soup mixes because they have MSG.

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ZooKeeper

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Reviewed: Oct. 19, 2009

Good recipe! The tips with the flour and corn starch definitely helped make it thick and substantial. I used homemade beef stock that I had frozen instead of the water and onion soup mix. I chopped my onions and mushrooms into smaller pieces and added more wine than was called for. I added some greens that I had on hand, as well as a bay leaf. All in all it was hearty, healthy, tasty meal!

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EvaRN

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Medford, New York, USA

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Reviewed: Oct. 18, 2009

Great recipe--got rave reviews from the family (even the kids ate it). Made a few noteworthy changes. First, we are vegetarians, so (gasp!) I subbed meatless beef strips for the real stuff, which worked surprisingly well. I used veggie broth instead of water. I didn't have time to cook in the slow cooker, so used the stove top. Stew was perfectly thick without adding additional water + cornstarch at the end. Totally delish and the house smelled amazing!

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ZOZOMEL

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Reviewed: Oct. 15, 2009

This stuff is amazing!!

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evahavens

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Reviewed: Oct. 13, 2009

Stop the press!!!!!!! I agonized over which beef stew recipe to choose because I can't stand nasty beef stew. If you are looking for a great recipe than this is for you. This was a wonderful stew and I'm sure you will be pleased-don't hesitate to make this! I did some additions/deletions based on others feedback but basically followed the recipe.

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amy

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Reviewed: Oct. 13, 2009

Very tasty - needed the cornstarch at the end to thicken the juices into a nice gravy. Red wine is a great flavour addition!

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Jocelyn in AK

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 10, 2009

Probably the best tasting beef stew I have ever had.Kind of a pain to make, but well worth it. Would make again. Alot of prep work. I used presliced mushrooms instead of whole.

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STRIPEDZEBRAS2

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Reviewed: Oct. 7, 2009

On taste I give this 5 stars. On prep I give 4 stars. A lot of chopping and prep work, but the end taste was well worth it. I don't think this was lacking in flavor at all. I only used 1 pkg of onion soup mix and added 2 cubes of beef bouillon. I also didn't have any wine, so I left it out altogether and added the mushrooms in with the onions (chopped smaller than recommended) to saute a little (scraping up all the pieces on the bottom of the pan as one person recommended). The beef just fell apart it was so tender. It was the best beef stew I've made or tasted.

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jenna

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Reviewed: Oct. 4, 2009

Im gonna rate it a 4 only cause I thought it could have had a little more flavor. My husband loved it though so will probably make it again.

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LooHunter

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Reviewed: Sep. 29, 2009

I made a few changes...I used beef 1/2 beef broth and 1/2 chicken. I only used1/2 of a bag of onion soup mix because we don't love the flavor of it. This turned out to be a great stew that suited our taste buds.

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carriee

Cooking Level: Intermediate

Home Town: White Rock, British Columbia, Canada

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Reviewed: Sep. 27, 2009

I apologize as I didn't make the recipe exactly since I made this spur of the moment. I made with all the ingredients except wine and mushrooms, which I think would make this even better. Also, I didn't have time for crock pot cooking so I just made it on the stove. I did brown the meat as stated and removed from pot and then sauteed the onions and garlic in butter. Then I added the browned meat and the rest of the ingredients back into the pot to cook for about 4 hours. I have to say this was truly delicious. Everyone at my house (1 hubby, 2 sons, 1 friend) loved it. I can't wait to try with the wine and mushrooms.

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