Good Eats Beef Stew

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This was hands-down the best beef stew I have ever made. It does take a long time to make, but it's not difficult. My only complaint was that the short ribs I bought were not the highest quality, and after cooking 4.5 lbs. of them I ended up with only 14 oz. of meat. I will definitely make this again, but will buy better ribs.

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I was a bit leary of making this stew instead of my old family favorite BUT the technique you created for the meat seemed like it would fix a chronic problem with my stew: the meat falls apart and the potatoes disentegrate if cooked long enough to get a great stew flavor. I modified this recipe by only coating half the meat with the paste mix, (I don't like a tomato taste in stew, par-roasting the potatoes for a bit, adding carrots & celery along with my own seasonings. So, thank you for the technique that saved the stew!

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This is very good recipie.

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Loved it!

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I doubled the amount of meat and doubled the amount of tomato/spice mixture. I also added carrots, 2 cans of double strength beef broth and about 1/4 to 1/2 cup of Merlot red wine. It really turned out delicious. My only complaint is that it took me 30 min. or more to get the fat cleaned off the meat. Next time I'll use a good cut of roast instead. It was exactly what a great stew should taste like. I will definitely make it again.

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extraordinary

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Let me say Alton is my favorite and I loved making this dish. I liked spending all day and the hybrid cooking methods. However, the end product was very laking in flavor. Some people here have suggested adding carrots, celery, or swapping potatoes for egg noodles. Maybe that would help. I think for now I'll stick to my grandpa's beef stew.

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OUTSTANDING...
Alton, I have tried many of you dishes and this was one of the best. I love your show and the way you explain things so clearly. My wife and kids did not like you at first but your dishes I have done have made them true fans.

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I loved taking the time to make this recipe, and I tried to follow the recipe to the T. The only thing I liked about this meal, was the meat was very tasty inside and tender, I just couldn't get past the overwhelming tomato paste flavor. The herbs also need to be cut down to maybe 1/2 teaspoon. Perhaps more worcestershire and vinegar too.Overall, it was fun to make, probably wouldn't make it again though.

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We ate it all! I didn't mind the time it took to make this. The aroma filled my house all day, and this was well worth the effort, which was minimal. My wife, the picky eater that she is, said this was delicious. Thanks for another keeper, AB!