Reviewed: May 26, 2012

I originally found this recipe on Taste of Home's website. I've made it three times since, following the directions exactly, and plan on making it again tomorrow. It's super yummy! Per my fiancee's request I'll be changing the Italian dressing to olive oil, using low sodium broth, and eliminating the flour step at the end.

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Reviewer:

Philster

Cooking Level: Intermediate

Reviewed: May 1, 2012

very tasty, great flavour, easy to make. made a few changes, switched the tomatoe sauce for soup. and did less potatoes and carrots, then added celery, corn and mushrooms. deleted peppers, don't like them. kept the onion and can tomatoes the same.

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Reviewer:

MichelleD

Cooking Level: Intermediate

Home Town: Blenheim, Ontario, Canada

Living In: Wheatley, Ontario, Canada

Reviewed: Apr. 20, 2012

Has to be the best stew recipe I've ever had. The meet is really tender considering the recipe only takes around 3 hours total time. Plus it's very flavorful. If somebody has a better recipe, point me to it!

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Reviewer:

sno-cooker

Reviewed: Apr. 16, 2012

After reading the reviews, I decided to cut back on the tomatoe sauce and diced tomatoes because I didn't want it to taste too Italian. I only used about 3/4 of the can on the sauce and the diced tomatoes. I didn't have any bouillon so I just used the beef broth and added some red wine. I like the flavor of green bell pepper but don't like to eat it, so I cut into large chunks and then took out the pieces after the stew was ready. I kept everything else the same in the recipe and it turned out very nice. I am a pretty picky person when it comes to stews and soups so I was pleasantly surprised with this stew! Will definitely make again.

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Reviewer:

GracePCC3

Reviewed: Apr. 11, 2012

This was only okay. It was quite tomatoey. Just not my kind of thing I think.

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Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 24, 2012

This is an amazing base for a stew that can be changed any way you want. I personally added celery and peas. I would also recommend adding an extra cup of water maybe halfway through, at least I have to when adding extra vegetables. Anyway, this is great and everyone loves it.

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Reviewer:

PunkChef

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

Excellent recipe, and I do not like to cook! Fairly easy to prepare. I also add lots more garlic than the recipe requires; I add about 1/2 cup of red wine; I add about 2 celery stalks chopped; and, I add corn per my husband's request. I have made this stew for my parents, and they loved it too! Salud!

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Reviewer:

Cathy

Reviewed: Mar. 11, 2012

With the bay, rosemary, oregano, diced tomatoes, and tomato sauce-it tasted like spaghetti instead of a savory beef broth.

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Reviewer:

luvtocook

Reviewed: Mar. 8, 2012

Excellent stew!! I don't normally like a stew with alot of tomatoes but the beef broth really calms down the acidic flavor of the tomatoes and makes this a great dish. We did cut down the on cooking time by an hour, arriving at home at 5 doesn't really give you 2 hours to cook. So we simmered the first part for 30 mins, added the veggies cut small for another 45 and served. It was perfect!! The beef was tender, the veggies cooked without being mushy. This is definitely one of our keepers!!

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