Beef Stew

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I have made this too many times to count. This is my go-to stew for cold, wintry days. I tweaked it a little. I only add about 7-8 cups of stock, I increased the amount of garlic and I skip the vinegar. Absolutely delicious!!

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This is my new favorite stew recipe. Made some minor changes based on what I had on hand. I roasted the meat and taters first, eliminated the flour, decreased the water to 2 cups and increased the tomato paste to a whole can. Used baby carrots cut lengthwise and sherry instead of the vinegar

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This was the best beef stew I ever made. It took some time to put it all together, but it was well worth it. The few changes I made were: I deglazed the pan with red wine after I browned the meat, and didn't add the tomatoes or red wine vinegar. The reason being, it had such a rich beefy taste after I took it out of the oven, I didn't want to change the taste by adding the tomatoes.

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There is nothing better than a hearty beef stew on a cold, winter day..and you need look no further for the ideal recipe, this one is IT! I am about to prepare this recipe for the third time and I can't wait for it to be dinnertime. The first time I prepare a new recipe, I always prepare it according to the directions...then I tweak it to my liking. I like to add red wine, pearl onions and green peas to this recipe, then I serve it over Cheesy Polenta (one of Giada's recipes on this site, biscuits and cole slaw. This meal is a huge success with my family. Thanks Food Network!

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I've been looking for a really good beef stew recipe for a long time and by golly this is it. Unbelievably yummy!

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OUTSTANDING!!! My family loved it just the was it was!

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This beef stew is easy to pull together, the measurements work perfectly in a standard iron dutch oven, the taste, texture, and visual is wonderful. It literally took me back in time to when my mom would made a hearty beef stew on a brisk autumn day. Excellent!

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Excellent flavor. NOTE: This recipe takes longer than is stated!!!! Also, the garlic smell is quite overwhelming when cooking. I made this in steps over two days. I completed the steps through cooking it in the oven (I used low sodium beef broth and the juice from the whole tomatoes to make 10 cups and it wasn't too salty I turned my oven off after 1 hour 15 minutes and let the stew sit in the oven to slow cook overnight (Approximately 7 hours. I then refrigerated it till the next evening. I skimmed the fat once it was cooled which was much easier. I removed the meat because it was perfectly tender and heated the remainder to a simmer before adding the veges. After 1:45 of simmering the carrots still weren't done. Note: you may want to precook the carrots. Also, the stew browned overly after having to simmered so long. Don't know why it took so long.....could be cook error on my part. Stew was still tasty.

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This stew was very tasty. I didn't use as much oil to brown the meat, so I did not discard the drippings before sautéing the onions. It gave it a lot of flavor.

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This is indeed a wonderful beef stew. As I sit here digging out from the great Chicago blizzard of 2011, the smell is filling the house. Pure comfort. As with other cooks, I first cook the onions in butter and then remove and deglaze with red wine. I then cook beef, remove, and follow directions from there on. For the liquid, I use 8 cups beef broth, 1 cup red wine and 1 cup of tomato juices from the canned tomatoes. Finally, when I add the veggies, I also add 1/2 cup chopped sun dried tomatoes, 2 T. Worcestershire, 1 t. Smoked paprika and finally, 2 t. Beef roast seasoning from the wonderful Spice House located in Chicago and Evanston. Ck out their website. All in all, best beef stew EVER.