Good Eats Beef Stew

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This takes a bit of time, but it's easy and VERY worth the effort. Has a rich, deep flavor that would never come from "tossing it all together and cooking it" as the earlier reviewer suggested (without trying it. I took Alton's suggestion to turn it into a more "traditional" stew. I added a couple carrots and a couple stalks of celery after the onions. After adding the beef juices, I tossed in a little flour to thicken, and then just enough beef broth to not-quite-cover the vegetables. At the very end, I added some fresh rosemary along with the meat. (I highly recommend that move. At first bite, I thought it was pretty ordinary, but then the depth of flavor kicked in. Loved it!

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WONDERFUL, authenic tasting goulash ! Next time I'll omit the potatoes and add more onion. Served over homemade egg noodles, yum, I know, I know, stews are meant to be eaten with a hearty chunk of bread slathered with butter, but all I'm doinf is just trading one carb for another. Alton, I always enjoy the 'why' and the 'how' of it all....

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My entire family loved this recipe. It really wasn't that much work and what you get out of it, rich, wonderful, lip-smacking flavor, is worth every bit you put into it. I added hearty steak-cut mushrooms and carrots in with the diced potatoes for extra flavor. I'll make this again omitting the potatoes from the stew itself, but will serve it over Altons garlic-mashed potatos!

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My husband loves stew, so I gave this a try. It was excellent! It was very much worth the effort and the meat was wonderful!
So, to the poster that said it would take way too long and gave it one star without even trying it, perhaps you should stick with Rachel Ray's "30 Minute Meals".

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It really wasn't that much work. The final product was excellent. I'll definately make it again.

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Are you kidding? Who wants to spend 2 days messing with short ribs just to make beef stew? Brown the meat, add the other ingredients and cook it.