Reviewed: Aug. 18, 2009

This was just okay. The meat wasn't tender enough after that short cooking time. We like our beef stew to be "stewy" not "brothy." So I found a hint on another cooking site, which worked wonderfully to thicken this up. It said to mix about 1/4 cup softened butter with 1/4 cup flour to make a paste. Then all you do is add about a tablespoon at a time to your soup until it it's as thick as you like. I didn't really think this stew was that great though. I think if I make it again, I will cook my meat in the slow cooker the day before.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Apr. 4, 2009

Really good stew!! I did add some minced garlic, fresh parsley, oregano, and salt. But dang, it's tasty!!! The meat was tender and it was perfect for a cold evening.

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IrishStonesFan

Cooking Level: Expert

Home Town: Dayton, Oregon, USA

Living In: Gladstone, Oregon, USA

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Reviewed: Mar. 24, 2009

This is pretty close to my mom's recipe- very easy. Omitted the tomato sauce and subbed beef bouillon for the water. Thickened with a little flour in water at the end. If you're not familiar with thickening, remember to mix the flour or cornstarch with cold water first and add it slowly to the pot. This will avoid lumps. The stew turned out really good- even better the next day!

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LANGDEV

Cooking Level: Expert

Home Town: Amherst, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 5, 2009

I followed the recipe exactly. It was very good, but for our taste it needed a little more "umpf". I used at least 40 spritzers of Maggi Seasoning. Definitely a keeper!!!

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CROAKER2

Cooking Level: Intermediate

Living In: Trinity, Texas, USA

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Reviewed: Jan. 26, 2009

Just the recipe I needed to make a hearty stew for a cold night. This stew is the kind I grew up loving. Lots of flavor and a nice thick broth. Perfect with cornbread or any good bread. This recipe doesn't need any changes but I like to use a can of beef broth with the water, some thyme, and a can of chopped tomatoes.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 17, 2009

Simply delicious!! My whole family enjoyed (even my 9 & 7 year old kids!). The only difference in my preparation from the recipe is I used a 16 ounce can of tomato sauce instead of an 8 ounce can. Really wonderful! Thanks for sharing!

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cindypruz

Cooking Level: Intermediate

Home Town: Clawson, Michigan, USA

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Reviewed: Dec. 12, 2008

So simple and quick to prepare. Just season to taste!!!!

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Caroline J

Cooking Level: Intermediate

Living In: Dawson Creek, British Columbia, Canada

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Reviewed: Nov. 25, 2008

I didn't give it 5 stars only because if I wouldn't have added extra seasoning like other viewers recommended it would have been boring and bland. I added thyme, red pepper, season salt,&onion powder. Quick and easy to make, and always a hit with the guys!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 23, 2008

Yum! This was so tasty! I added a couple of beef bullion cubes to the meat while cooking and it turned out great.

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angela

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

It was a good start, I started by following the recipie, but then I realized it needed more potato alot more, and the broth had no flavor. I ended up adding alot, alot of seasonings. Pepper, salt, garlic, rosemary, tyme, and basil.

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Amy

Cooking Level: Beginning

Home Town: Sterling, Alaska, USA

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 9, 2008

I used a combo of beef broth and red wine instead of water and this was absolutley delicious. I also added a can each of corn and green beans. My family loved it and they thought the red wine really provided a great flavor. It was perfect with a nice bread. Will definitely keep this recipe close by for this winter.

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CANUCKY

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Reviewed: Mar. 15, 2008

Absolutely delicious! The only change I made was to use beef broth instead of water and a bit more of different seasonings for added flavor. I also used a roux to thicken the sauce, since it was a bit too watery for my taste. My entire family, including my picky 2 1/2 year old cleaned the pot!

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Maria Young

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 15, 2008

this recipie was wonderful! I have never made beef stew because most of the ones i have tried I have not enjoyed. This one however was great. I added corn which was a delicious addition. ANd the flaver was a little mild for my taste so I added beef boullion to taste which kicked it up a notch and made it amazing!!

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Devri

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Reviewed: Feb. 1, 2008

This was a really easy a tasty recipe. It was a last second thing.."hey can you make beef stew for dinner!?" I changed it up a little by adding fresh corn and fresh green beans! I also added corn starch to thicken it up a little bit. All in all it is a very tasty recipe!

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Jennifer

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Norwalk, California, USA

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Reviewed: Jan. 23, 2008

Good basic recipe. I added some white wine and thyme as others mentioned.

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jschulz4

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Reviewed: Jan. 21, 2008

Very good recipe. I added Seasoning Salt and used 1/2 beef broth/1/2 water for more flavor. I also mixed warm water and cornstarch and then added to stew for a thicker consistency.

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Alyssa

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 4, 2007

This stew was quite simple to make, which is great for me. I actually made mine within an hour, and didn't stew the meat as long. The taste is hearty, and classic. I will make this again.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 30, 2007

This is the best beef stew recipe I've ever tried, and the only one I'll keep making. I've made it at least 10 times this year. I add a little red wine and beef broth to the water in the beginning. This is #1!!!! Thank you!!

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karen

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

This is a great stew recipe as is, but I made some modifications, and its now a staple at our house. I don't dredge the beef in flour before browning, and I omitted the bay leaf and barley (my hubby isn't a fan of either in his stew). My hubby snuck in the kitchen and spiked it with half a packet of beef stew seasoning once -- I was horrified at first! -- but it gave it some oomph. Also, I added some (about a Tbs, maybe?) worchestershire sauce and a dash of crushed red pepper for some zing. At the very end of cooking (the last 3-5 minutes), I stir in about a cup of frozen peas. In my opinion, it makes the stew. But even without all the modifying, I have to say, its a great recipe as-is!

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