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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Good Eats Beef Stew Recipe courtesy Alton Brown, 2007 Show: Good Eats Episode: Stew Romance Overall User Rating:  |
heavenly stew
11/18/2007 at 10:52pm
User: Anonymous User Rating:
extraordinary
Just Ok Beef Stew
09/16/2007 at 09:49am
User: Sharon from York, PA User Rating:
Needs some work.
Low on Flavor.
09/01/2007 at 08:22pm
User: Michael from Royal Oak, MI User Rating:
Let me say Alton is my favorite and I loved making this dish. I liked spending all day and the hybrid cooking methods. However, the end product was very laking in flavor. Some people here have suggested adding carrots, celery, or swapping potatoes for egg noodles. Maybe that would help. I think for now I'll stick to my grandpa's beef stew.
Alton... YOU DA MAN!!!!!
08/29/2007 at 02:20pm
User: Albert from East Cleveland, OH User Rating:
OUTSTANDING... Alton, I have tried many of you dishes and this was one of the best. I love your show and the way you explain things so clearly. My wife and kids did not like you at first but your dishes I have done have made them true fans.
Tomato paste, way overpowering!
08/22/2007 at 10:23pm
User: Ann from Hope, IN User Rating:
I loved taking the time to make this recipe, and I tried to follow the recipe to the T. The only thing I liked about this meal, was the meat was very tasty inside and tender, I just couldn't get past the overwhelming tomato paste flavor. The herbs also need to be cut down to maybe 1/2 teaspoon. Perhaps more worcestershire and vinegar too.Overall, it was fun to make, probably wouldn't make it again though.
Where did it go?
08/20/2007 at 04:40pm
User: Tim from Warminster, PA User Rating:
We ate it all! I didn't mind the time it took to make this. The aroma filled my house all day, and this was well worth the effort, which was minimal. My wife, the picky eater that she is, said this was delicious. Thanks for another keeper, AB!
just ok
08/19/2007 at 06:16pm
User: M from westfield, IN User Rating:
I added carrots to it with the potatos. For the length of time it took to cook it, it was flavorful. I still prefer the texture of stew meat in my stew. Would I make it again---no.
Rich and tasty
08/18/2007 at 10:15pm
User: Anonymous User Rating:
This takes a bit of time, but it's easy and VERY worth the effort. Has a rich, deep flavor that would never come from "tossing it all together and cooking it" as the earlier reviewer suggested (without trying it). I took Alton's suggestion to turn it into a more "traditional" stew. I added a couple carrots and a couple stalks of celery after the onions. After adding the beef juices, I tossed in a little flour to thicken, and then just enough beef broth to not-quite-cover the vegetables. At the very end, I added some fresh rosemary along with the meat. (I highly recommend that move.) At first bite, I thought it was pretty ordinary, but then the depth of flavor kicked in. Loved it!
Goulash
08/15/2007 at 05:16pm
User: Char from kansas city, MO User Rating:
WONDERFUL, authenic tasting goulash ! Next time I'll omit the potatoes and add more onion. Served over homemade egg noodles, yum, I know, I know, stews are meant to be eaten with a hearty chunk of bread slathered with butter, but all I'm doinf is just trading one carb for another. Alton, I always enjoy the 'why' and the 'how' of it all....
Fantastic
08/15/2007 at 03:52pm
User: TIM from Mesa, AZ User Rating:
My entire family loved this recipe. It really wasn't that much work and what you get out of it, rich, wonderful, lip-smacking flavor, is worth every bit you put into it. I added hearty steak-cut mushrooms and carrots in with the diced potatoes for extra flavor. I'll make this again omitting the potatoes from the stew itself, but will serve it over Altons garlic-mashed potatos!
Great Stew!
08/15/2007 at 01:37pm
User: Anonymous User Rating:
My husband loves stew, so I gave this a try. It was excellent! It was very much worth the effort and the meat was wonderful! So, to the poster that said it would take way too long and gave it one star without even trying it, perhaps you should stick with Rachel Ray's "30 Minute Meals".
great stew
08/15/2007 at 11:49am
User: Paul from Denver, CO User Rating:
It really wasn't that much work. The final product was excellent. I'll definately make it again.
Overkill
08/13/2007 at 08:36pm
User: kent from bonita, CA User Rating:
Are you kidding? Who wants to spend 2 days messing with short ribs just to make beef stew? Brown the meat, add the other ingredients and cook it.
Outstanding
03/18/2008 at 10:34am
User: Derek from Summerville, SC User Rating:
Prepared the meat the day before, then it took only about an hour to prepare the next day. Excellent!!!! Whole Foods can do the English-cut short ribs.
Grandma would approve
03/16/2008 at 09:54pm
User: john from san francisco, CA User Rating:
While not quite like Grandma's recipe for Hungarian Goulash, this is a delightful riff on the classic. For those who do not wish to take the extra time to do the extra work, well don't, cook it up with the onions and don't bother to refrigerate. It will taste great just not as good. Elton, you do a great show and I love watching it.
Delicious!
03/08/2008 at 09:42pm
User: Roy from Milford, MA User Rating:
The flavors Alton delivers with this dish are incredible! I've never tasted beef stew with such a depth of flavor before and will certainly make this again. That being said, I will admit to making a few minor adjustments. Firstly, I used stew meat (which is what I had on hand) and followed the cooking directions EXCEPT that I only had it in the oven for 1 1/2 hours since I'd cut the meat into bite-size morsels, then bumped the temp up to 300 for 1/2 hour. Tender and tasty! I also used butter/olive oil to cook the onions, not having the time to freeze the drippings for fat. I added carrots in with the potatoes and frozen peas after cooking the meat with the veggies. Then, desiring a thicker sauce, I added a touch of cornstarch. It was a hit! It does take some time (though not as much as the original), but it is well worth the effort. A sure crowd-pleaser!
Amazing
03/04/2008 at 06:32pm
User: Anonymous User Rating:
I'm not sure this is really a stew but I guess Alton Brown would know. Regardless, this dish is good enough to serve at a dinner party. The meat was exceptionally tender and the flavors were distinct unlike with a traditional stew in which the whole batch has a homogenous flavor. Some suggestions though: 1) It would be easier to just throw the short ribs in a slow cooker before going to work rather than using the oven. 2) I had to add some when cooking the potatos. 3)Rather than waiting to remove the bones and connective tissue, I did so while the meat was still warm. This makes it much easier especially if you wind up refrigerating the meat halfway through the recipe.
Wonderful flavor
02/15/2008 at 02:43pm
User: Scott from Great Falls, VA User Rating:
This is really good and easy. I used a baking bag instead of foil to hold the meat - a lot less messy, easier to handle and you won't lose any of the juices. Will make over and over again
Yummy!!
02/13/2008 at 09:58pm
User: Daniel from Port Orchard, WA User Rating:
A spin on stew I had never thought of before. The meat tastes way better this way and the texture difference is noticeable compared to traditional stews. A little long if your looking for a quick meal but when has stew ever been quick.
A Winner
02/04/2008 at 11:23am
User: Anonymous User Rating:
My husband did the cooking and when he presented it to me and our two picky teen boys, it was an instant success. The boys were fighting over who got the last morsel. Next time, we will double the recipe and try the more traditional version we read about in a review. Must have gotten those tips while watching the show.
Great
02/03/2008 at 09:35pm
User: James from Charlotte, NC User Rating:
Overall it came out well -- with a few subs. I used a different cut (much leaner resulting in less fat for the 'sauce'), diced tomatoes instead of paste, short on paprika though used more of the other spices, and added a few cloves of garlic and some mini carrots (because I had some). I personally had never chilled the juices to separate the fat so that was new to me. I would do this again sometime.
Delicious
01/28/2008 at 02:17am
User: Anonymous User Rating:
Family loved it
Worth the trouble!
01/27/2008 at 06:24pm
User: Julia from Louisville, KY User Rating:
This was hands-down the best beef stew I have ever made. It does take a long time to make, but it's not difficult. My only complaint was that the short ribs I bought were not the highest quality, and after cooking 4.5 lbs. of them I ended up with only 14 oz. of meat. I will definitely make this again, but will buy better ribs.
It's the technique!
01/26/2008 at 05:06pm
User: Doris from Huntington Beach, CA User Rating:
I was a bit leary of making this stew instead of my old family favorite BUT the technique you created for the meat seemed like it would fix a chronic problem with my stew: the meat falls apart and the potatoes disentegrate if cooked long enough to get a great stew flavor. I modified this recipe by only coating half the meat with the paste mix, (I don't like a tomato taste in stew), par-roasting the potatoes for a bit, adding carrots & celery along with my own seasonings. So, thank you for the technique that saved the stew!
This is very good
01/22/2008 at 06:28pm
User: Anonymous User Rating:
This is very good recipie.
Loved it
01/12/2008 at 09:22am
User: john from hayward, CA User Rating:
Loved it!
Quite time consuming, but delicious!
01/10/2008 at 09:44pm
User: Anonymous User Rating:
I doubled the amount of meat and doubled the amount of tomato/spice mixture. I also added carrots, 2 cans of double strength beef broth and about 1/4 to 1/2 cup of Merlot red wine. It really turned out delicious. My only complaint is that it took me 30 min. or more to get the fat cleaned off the meat. Next time I'll use a good cut of roast instead. It was exactly what a great stew should taste like. I will definitely make it again.