Video: Beef Stew VI - Allrecipes.com

Video: Beef Stew VI

See how to make a classic stovetop beef stew.

 
177,028 Plays

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.

Related Recipes & Articles

Comments

 
 
Tim 
Dec. 16, 2014 8:41 pm
Turns out great. Followed the recipes exact except, I used one cup of red wine and 3 cups of water. Could of used less potatoes for two. I use a cut up chuck roast and the meat was so tender. My wife was shocked it was my time making stew.
 
lori b 
Dec. 8, 2014 2:22 pm
The best way to serve, enjoy and savor the flavor of the stew, is the day after it's made:)
 
ticketgirl 
Sep. 22, 2014 8:27 am
If you slowly brown the beef cubes (at least 20 min). you will have a naturally deep, rich beef flavor for your stew. I only add water, eliminating the need for bullion. I then add salt, pepper, Worcestershire sauce, a few squeezes of tomato paste, and a dash of allspice. If your stew looks a bit pale, add a few drops of Gravy Master for a deep rich beef color and flavor.
 
JimR 
Sep. 22, 2014 5:58 am
I always flour the meat first for beef stew...I only use corn starch to thicken my Chinese wok dishes! Beef/veggie stock better than boulion. I also like to add a bay leaf or two to the beef and some of the onion when it's simmering before adding the veggies. Also,some nice dumplings cooked at end before serving will thicken the stew nicely. Honestly, this recipe isn't one I'd use.
 
Nancy M 
Sep. 21, 2014 2:26 pm
A tablespoon of Worcestershire is a great addition.
 
marysf 
Sep. 21, 2014 2:13 pm
Holmbridge You can cook without salt. I'm on a NO SALT diet because of health problems. I use other seasonings, herbs and garlic mainly, and family/friends can always salt their own plate.
 
Ellen Lewis 
Sep. 21, 2014 6:10 am
The bullion cubes provides the sodium. If you add salt it will be too much. This looks like a recipe I would try. I would get low sodium beef broth or veggie broth instead of the bullion cubes.
 
holmbridge 
Sep. 21, 2014 5:06 am
I like to season, flour and sear the meat first, and yes, that will cut out the corn starch. I also like to add Gravy Master.
 
Cooking mermaid  
Oct. 10, 2013 2:39 pm
I made it for my family tonight and followed the directions carefully and it was not a hit at all. Nobody liked it including myself. The stew gravy tasted too much like thick broth, not a beefy flavored gravy.
 
Sep. 29, 2013 3:16 am
Jeri That's how I make my beef stew. I dredge it in flour, garlic salt and pepper it and then brown it. The gravy/stew broth is always nice and flavorful and thick enough for a stew. I add a fresh stem of rosemary and remove it when finished. Also I like more of a variety of veggies. I also add corn , green beans and peas.
 
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States