Red Wine Beef Stew with Potatoes and Green Beans

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What leftovers?!

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This stew was super good! It was so rich and had so much depth of flavor. I added butternut squash to mine but otherwise followed the directions. It was fabulous and I will make it again and again. . . .

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Loved the rich flavor. I increased the cooking time knowing that beef chuck requires it in order to become fork tender. Next time I will put the rosemary inside a cheesecloth bundle, as the rosemary fell apart during the longer cooking time. I thickened it with Wondra during the last 5 minutes of cooking and served it over cooked wide egg noodles...I know two starches with potatoes and noodles, but it was delicious.

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This is a fantastic beef stew recipe! This is the first time that I have made it, and it turned out great. Very flavorful, and I did not find the red wine flavor too powerful as others wrote. I used a Cabernet that I had at home to drink, and it gave the stew a delicious flavor. I did add a little cornstarch as I like stew to be a bit thicker, and next time I would add a little fresh garlic. It made a large pot with plenty for leftovers. I will definitely make this many times in the future!

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This is a very good recipe. I had to thicken with cornstarch at the end cause it was a little thin for my taste in stew, but I love the flavor, especially the rosemary

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This was truly great. I only changed one thing - I used half the required wine. This recipe is a keeper!

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This was amazing stew. I added some garlic, celery and a bay leaf. Used only 1 cup of wine and an entire 14-1/2 ounce can of petite dice tomatoes. I had an 8 ounce package of Haricot Vert which I added at the end. My family ate it up - there wasn't a drop left.

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I used a chianti red wine for the stew and it was very tasty. I'll definitely make this stew again.

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it was so tasty, perfect for a snowy night... my husband loved everything about it, the red wine really helps to enhance the flavor... definitely will be making more of it in the future and may even try adding mushrooms!!!

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I added portabella mushrooms and used more carrots and more potatoes. After browning the meat and thickening the onions/flour/broth mixture, I threw everything in a dutch oven and baked 300-350 for a few hours. I threw in some frozen peas after taking it out of the oven for more green. FABULOUS STEW!!! This is a go-to recipe.