Recipe by Kathy
"A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over."
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beef stew meat, cut into 1 inch cubes
ground black pepper, divided
1 (8 ounce) can
whole peeled tomatoes
Deeelicious!! This beef stew made a wonderful bowlful of delicious beef chunks, gravy and vegetables. Once I added the vegetables (carrots, potatoes) I only cooked it another 30 minutes because I did not want the veggies to overcook. It was perfect. We went through a whole loaf of sourdough bread making sure every last drop was gone.
Not great by any means, but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points, I just expect a bit more depth and richness to the end result. Since we love homemade beef stew though, my husband and I still went through it fairly quickly. This recipe's flavors and textures ("gravy" was a thin even with all the flour from the beef) left enough to be desired that I won't use this recipe again. Again, not bad, but too subtle for our tastes.
My entire family loved this stew! I cooked the floured meat right in my soup pot and deglazed it with the liquid. Perhaps that is why mine came out nice and thick, not at all like a soup. I used half beef broth and half water with a touch of better than bouillon for the water. I used petite-diced tomatoes, less celery, and added some frozen peas at the end of cooking for both color and flavor. This was comfort food at it's best!
This stew is stick to your ribs hearty and delicious. I thickened it at the end with about a 1/4 cup of flour water. My husband commented that the flavors blend beautifully - no one flavor over-powers the other. I agree!
Very good!!!!! I added all and threw in the crock pot and everyone loved it, I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost left them out but it was worth all the work, that is the only difficult part about this , time consuming peeling those tiny little onions!!!!
Simple and tastey! Just the way we like it. The only change that we made was we added halved mushrooms at the same time as the rest of the vegetables and it worked out excellent.
this stew is awesome! people that said it was bland lack imagination ;)
cool things to add: portobello mushrooms, sun dried tomatoes, red chili powder, and a little brown sugar.
also, it helps to have some extra red wine and tomato pure on hand, as mine was a little thick and i went back and forth from adding these two liquids versus adding more water. (we like it thick)
**major bonus:** there was enough left over that i didnt have to make lunch the next day.
This recipe as it stands is very good hence the 5 stars but there are a couple of things I'd like to point out.
First browning 3 pounds of meat is no easy task, you have to do it in batches and make sure you use a non-stick pan. I made some medallions for my brother and I just using the browning part while we waited for the stew and it was fantastic and tender.
I followed other suggestions and used 2 cups beef stock, I think the 3 cups of water with the bouillon would have definitely been to soupy.
I was also a little skeptical on the amount of wine but it turned out to be just fine in the end.
I agree with a lot of other readers that you should rate a recipe based on as is no tweaks, if you want to tweak it then post your own recipe for review. This one as is, is fantastic and will definitely be a keeper in our house. Thank you very much for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew V
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 285
** Calories from Fat: 112
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