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Beef Stew VI

In this video, you’ll see how to make a classic, slow-simmering beef stew with plenty of potatoes, carrots, and herbs. You can substitute red wine or beer for the water if you prefer. But either way, the longer this thick stew simmers, the tastier it will be. Spoon this top-rated stew into a bowl or pour it over hot biscuits. It's comfort food at its finest. It’s also delicious on the second day and freezes well, so make enough for leftovers! Watch the video, then get Paula’s 5-star recipe for Beef Stew VI.

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Comments17

  • mamajuana

I just dredge the meat in flour before browning it. This will thicken the gravy without the need to add cornstarch. Always works for me!

  • pkaybob

I agree with mamajuna, I've done it both ways & it's easier & tastier if you flour the meat before browning it.

  • canadian63

Do you season the meat or just dredge in flour? Also how long do you usually cook for?