Beef Stew

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(1 If you add the salt listed in the recipe, it comes out a little salty due to the commercial broth and tomato paste. I found it was better to NOT add salt - anyone who wants more salt can add it to their bowl at the table. (2 The spice bundle is really optional,you can replace the sprigs with parsley and thyme spices. (3 The red wine vinegar is also optional - I found such a small amount in such a large pot is bearly noticeable. (4 For a really nice flavor and texture, add a few extra potatoes to the mix and mash them up in the pot after they have cooked. (5 I've found it takes a little longer, like three to four hours to cook this dish, as everything takes place in one pot. Also, you don't want to rush it.

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For someone who is a hazard in the kitchen (me! this recipe was very easy to follow and earned me quite a few bonus points from my hubby who is the actual cook in the family!

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I made this according to the recipe and it was delicious. Then I took a chance and tried it with venison. I not a huge fan of venison, but I got it free from a friend. It was great! The only thing I changed was to use some bacon fat instead of vegetable oil to sear the meat, and not to add salt until after the initial stewing. I highly recommend this recipe.

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Love this Recipe! +1 on the red wine!!

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This recipe was easy to follow, and the result was outstanding. I too took some liberty - added sliced mushrooms, 1/2 tablepoon ea. sage, oregano and basil w/1/4 teaspoon of allspice. I too cooked the onion first, removed it and then browned the beef followed by deglazing of the pan with a cup of merlot. For the rest of the liquid, I used 48 oz. beef broth, 2 cups water w/2 beef bullion cubes & 2nd cup of merlot. Also added a cup of the juice from the canned tomatoes. Of course, it required some tightening with cornstarch in the last few minutes, as others suggested; but the gravy was amazing in taste, color and consistency. Couldn't have been happier with result & everyone truly enjoyed it.

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This recipe is an excellent base for fiddling with, I myself added about 2 cups red wine, balsamic vinegar, sage, allspice, nutmeg, cinnamon, a little mint, clove, lemon juice, oregano, basil, a splash of white wine, and made a side of garlic bread. and it turned out absolutely delicious

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I grew up loving my Mom's beef stew but it doesn't compare to this. I followed the directions exactly including the 10 cups of liquid then thickened it with a little cornstarch and the consistancy was perfect. The meat was so tender and the next time I am going to make a double batch for more leftovers.

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I love cooking beef stew with wine because it adds wonderful depth to the gravy.....so I adapted this recipe by cooking the onions first, removing them from the pan, browning the beef, removing it and deglazing the pan with 1 cup of red wine.....whatever type and brand you like to drink......aside from that added some fresh nutmeg and paprika, tightened it up with cornstarch....don't forget the red wine vinegar, it is a lovely acid finish to your deep gravy

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The best stew I ever made.Thank you.

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This recipe is a delicious one-pot meal. The garlic, thyme and bay leaves make this dish very tasty.