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Beef Stew Recipe

Beef Stew

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Average Rating:

Total Reviews: 90

Showing 11-20 of 90

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  • on July 24, 2011

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    very yummy i like it my husband like it and would try again even the it was almost four hrs it came out delicouise

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  • on March 30, 2011

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    Hubby and I have been making this specific recipe for years. We season the flour/beef with Emeril's Essence before browning and always use chicken broth. It is out of this world. We've never tried the vinegar, but I'm sure that would be very good (I may sneak it in eventually, lol. Best Beef Stew recipe ever!

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  • on March 30, 2011

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    Great flavor for such few spices. Used 50/50 beef broth and water. Will try substituting some red wine next time. Left out the tomatoes, but added peas (I have a weird family that loves peas. Did the old flour and cold water trick at the end to thicken up. Breads didn't have a chance here, it all melted in.

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  • on March 03, 2011

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    Delicious!

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  • on November 23, 2010

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    This is a great stew recipe, however, it takes longer to make than stated. I followed the recipe to a T..and my stew did not thicken up like we like it so I added some Tapioca to it, (old tip from my gramma and it thickened up perfectly. I also added 2 cans of cut green beans, and 2 cans of corn, because my family loves vegetables and this looked like it needed some more color. It was absolutely YUMMY!! I will try this again, only with less broth so that it thickens up more.


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  • on November 20, 2010

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    No leftovers here! This stew was excellent. We omitted the tomatoes but it remains completely hearty. Everyone in my family loved it.

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  • on September 19, 2010

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    My family loved it i made it last night and im making it tonight that's how good it is..:

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  • on September 08, 2010

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    This is by far the best beef stew recipe I have ever made. Based on reading other reviews, I made a couple of minor alterations. I first of all cut the liquid down to 7 cups. I use beef bouillon cubes, so I used 5 cups of water and 2 cups of Burgundy. The Burgundy gives it a heavenly flavor. I also add two sprigs of fresh rosemary in addition to the other fresh herbs. I use top sirloin steak instead of chuck steak. Last of all, I love serving this in a sourdough bread bowl. Yum! I make this for guests when they come over and I never have any leftovers. Thanks for the great recipe.

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  • on August 30, 2010

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    i am far from being a great cook, but i figured i should be able to follow directions, right? i had to make a couple of ingredient switches to use what i had available, like dried herbs instead of fresh, and a can of diced tomatoes for the canned whole tomatoes. But it was still so good!
    The meat was tender and flavorful, the liquid became a thick, yummy sauce, and the vegetables were done perfectly.
    i impressed myself. :-

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  • on August 08, 2010

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    I made changes based on comments and what I had on hand. The basis of this stew is solid and so tasty that I think it allows you to make changes to suit yourself.
    I did not have red potatoes and used bakers - 3 large. I used baby carrots - one small package. I added 1/2 pound mushrooms. I had an 8 cup box of beef broth - so added 1 cup of water and 1 cup of red wine. I seasoned generously with pepper as that is to my taste.
    It was awesome. I thought the amount of liquid was more than I have been used to in other recipes - but is not too much and is perfect for adding some rustic bread for dipping!.
    Will make this again and can see it becoming the family favorite. Very easy!

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