Recipe by CORWYNN DARKHOLME
"This recipe is SO savory and SO beefy, it can be a meal in itself!!"
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cubed beef stew meat
1 (14 ounce) can
onion, sliced into thin rings
packed brown sugar
1 (15 ounce) can
mixed vegetables, drained
As usual, Corwynn's recipe was outstanding. You're an All-Recipes superstar, Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes, head straight to her list!) Delicious, hearty dish with a complex, savory flavor; must be the combination of the thyme and the beer. To mix it up a little, I added a packet of dry onion soup and used fresh veggies (sweet potato, carrots, and celery). Since I used sweet potatoes, I did not add the brown sugar. And as much as I love butter, I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich, even decadent. This was a hit with my family, even my picky 6 year old. This is definitely our new family stew recipe.
It wasn't what we expected, however it wasn't terrible either, I thought it was too sweet and my husband didn't thing it was "hearty" enough. I prefer my stews to be more brothy, I like dipping rolls in the juices, but this had hardly any juice. We used a dark beer which I didn't care for too much.
I have to add though that we ate the leftovers for dinner the next night and we added V8 tomato juice to it and it was definately alot better, I was able to dip my leftover rolls in it!
This recipe was easy to fix and tasted delious. I increased the oven to 450 degrees to speed up the cooking time. I don't buy canned vegatables, so frozen vegatables work just as well. They seem to keep their firmness during cooking time.
Very good, loved the different flavor the beer gives although not too overpowering. I did add extra water, I thought it was a little too thick.
This recipe is so beautiful! I used olive oil instead of margarine, 1 bottle of beer (Budweiser) and I simmered everything in a covered pot for 1 1/2 hours. Added potatoes in the last half hour. I served this with steamed rice and roasted red peppers. Will make again!!
A rich, hearty stew that I'd make again! I added 6 medium-sized red potatoes cut in fourths, 1 rib of sliced celery, and 6 sliced carrots in place of the canned veggies. Add them to the pot when you first put it in the oven or they won't cook through. I also had to add 1 T. cornstarch mixed w/1 T. water to the gravy, as it wasn't as thick as I like. Oh, and salt! It needed at least 1 tsp. salt as well as some pepper. I thought this stew was really tasty, but no one in my family raved. They all ate it, but it wasn't like "More, more, more!" Actually, it was much better the next day. In the future, I think I'll make it ahead of time and reheat it.
This stew has a wonderful flavor. The only changes I made were to add 2 cubed potatoes, salt, and pepper. I also cooked it on the stovetop, not in the oven. I'm not normally a big stew fan, but I'll make this often! Thanks so much for the recipe... It's the best I've ever made!
This is the best stew I have ever made, and I have been making stew for 30 years. Bear in mind--it is very rich. This one is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 333
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