Ted's Beef Stew Recipe - Allrecipes.com
Ted's Beef Stew Recipe

Ted's Beef Stew

Recipe by  

"This hearty stew is great served over egg noodles."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 10 mins

    2 hrs 40 mins


  1. Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
  2. Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
  3. Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2007

This was a great recipe. I did substitute mushrooms for the peas and I added a bit extra on the seasoning but other then that everything was great.

Most Helpful Critical Review
Nov 26, 2007

With the exception of swapping fresh mushrooms for the peas, I followed this recipe exactly. The vegetables were perfectly cooked, the consistency was great, but the stew didn't have one bit of flavor. I added some tomato paste and wine just before serving, which helped a little. I'd like to try this recipe again; maybe to figure out what went wrong. Also, personal preference, but the cornstarch seemed to give the stew a slimy feel. No one else commented on that, though.


31 Ratings

Feb 17, 2008

Great! This is just the stew recipe I've been looking for. I made no changes except for serving over rice. It was a big hit with my family.

Jan 10, 2008

I followed the recipe as stated but didn't add the peas. It was easy to throw together and put in the crock pot for a busy day. After tasting added some A1 and worcheshire sauce.

Dec 12, 2008

It was both easy to prepare and a excellent stew. I did substitute venison for the beef since deer season had been kind to me. Since I have no small kids I also added a bit of Worstchestire and Texas Pete, to taste. I also didn't have any frozen peas but found a regular can of baby peas works well.

Nov 14, 2008

A huge hit with my family! My husband rated it a 5, and he doesn't usually like beef stew!

Sep 17, 2008

This is a great basic stew recipe! The other day i didnt have beef broth or beef stew meat so i substituted chicken broth and pork meat and it was great! Kind of like chicken pot pie without the crust!

Aug 16, 2008

Made exactly as directed...I assume you meant English peas..thats what i used...anyway..next time I will use a little more carrots and potatoes...and about 2 more cups of beef broth along with 1 cup of vegetable broth..very good starting point.


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  • Calories
  • 944 kcal
  • 47%
  • Carbohydrates
  • 62.3 g
  • 20%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 53.8 g
  • 83%
  • Fiber
  • 8.4 g
  • 33%
  • Protein
  • 51.6 g
  • 103%
  • Sodium
  • 1201 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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