Good Eats Beef Stew

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A-Mazing. I made this dish and the 4h 30m cooking time it says in the recipe is misleading. It takes 4 hours just to cook the meat then you have 2 hours to kill while the fat separates out. I ended up cooking the meat one night and finishing the stew the next night. My husband raved saying it was the best stew he had ever had. Well worth waiting the extra day for it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding! I followed the recipe exactly the first time. Short ribs are very expensive in my area, so the 2nd time I used a 7 bone roast. I roasted seasoned potatoes, onion, carrots and celery separately and then combined them with the meat. I have made it 5 times and it has been excellent every time. The leftovers are still very good the next day.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the BEST beef stew that I have tasted in my half century on this planet. It is not difficult to make, just time consuming. The meat is fall off the bone tender and the taste is outrageous. You can serve this, with a crusty bread to guests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the taste of the juice was just amazing, the meat just melted in your mouth, personally, I cannot eat stew with just meat and potato, so I added 1 carrot chopped and cooked it with the potato, and then stired in 3/4 cup of frozen peas at the end to have more veggies, then there wasnt enough juice, so next time I will cook the carrot and peas separatly then add at the end, and maybe dilute with some beef stock to have more juice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and it was absolutely perfect. Sorry Alton, but I braised with mirapoix and whole garlic cloves - and it was radical. = Previous comment: I bet you your 1lb of finished meat was dry too, right? If so, you must have had a bad seal on your braise packet. A thought.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really loved the recipe, but I didn't enjoy the short ribs. Perhaps it was just the quality of the ribs I bought, but they were very fatty, and while that is good for flavor, I didn't care for the texture or the fact that from 4.5 pounds of short ribs I got less than 1 pound of meat.

BUT, everything else about this recipe was to die for! The roasting "paste" was excellent and everyone loved the stew. I also added some beef stock (because there wasn't enough liquid, carrots, and peas. I will DEFINITELY make this again, just with a different cut of meat. Thanks AB!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful! Have been using this ever since it was first on. I do my searing outside with a castiron skillet on the propane burner for the turkey frier - keeps the smoke out of the house.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton Brown if your reading this.. u own! im a fan and im 12 and hope to be a chef. i just got an inventation to cook at a mexican resturaunt in IL with a chef. i hope to be like u cause u rock! I also have like 45 episodes of good eats on my tv. keep being awesome!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I admit I had to change the recipe a little because I am alergic to apples. So instead of using apple cider vinegar I used red wine vinegar. I have made this dish over and over again. Everyone in my family loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

slow cooking meat in the oven is out standing. I won't ever make a stew, roast, short ribs any other way. Right on Alton. Watch you everyday. Keep up the good work. Pat, Auberry, Calif.