Red Wine Beef Stew with Potatoes and Green Beans

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I never write reviews, but when I tried this one, I had to. This recipe is really amazing! I read the reviews, but had my doubts. For years I have tried countless recipes, but I have never had a beef stew that wasn't bland or fair at best. This is the one! I would be proud to serve this to anyone. It is loaded with flavor and color. I have made it twice now, once using a roast and shredding it instead of stew pieces, and it doesn't disappoint. I followed the recipe to the letter other than adding some minced garlic with the onions and carrots - I LOVE garlic. Even my kids who have never liked my beef stew will wolf this down.

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This stew is fabulous!! Perfect marriage of beef, butter, wine and veggies! My family ate it up!! I used low sodium chicken broth and chopped up my fresh string beans to blend in better. It was easy to make and tastes even better the next day. Served a scoop of rice one day and then with a slice of crusty french bread the next :

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Good recipe with a few minor modifications. Add some fresh chopped garlic to the beef when browning. I also increased the beef to 4 lbs, used 4 medium vidalia onions, 7 carrots, 32 oz. of low-sodium beef broth (better flavor than chicken broth, and 2 cups low-salt crushed tomatoes. I would also recommend adding some mushrooms and pearl onions to the mix. Last thing is to m sure you serve this with a loaf of french bread, it's great for soaking up the juice!

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Very flavorful and rich tasting probably due to the amount of red wine and butter. Liked the crisp green beans in it. Beef was very tender. Husband liked it enough to get seconds. Maybe next time add mushrooms like another reviewer did to the recipe. Over all would make again.

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Very, very good recipe. I wasn't in the mood for green beans tonight so I substituted frozen peas and they were delicious. I made the recipe as listed and added a cup of quartered crimini mushrooms. I was particularly impressed with the texture of the liquid. It's very silky and has a sophisticated taste. I will definitely make this a regular!

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This stew is fantastic. But I made a few substitutions:
I subbed the potato for butternut squash for more veggie action.
I added 2 leeks and only 1 small onion.
I used Arrowroot instead of regular flour.
I used frozen organic cut green beans.
I hand crushed 2 roma tomatoes because I don't like using canned foods. I just made sure I seasoned it again once the tomatoes went in to make up for the salt using canned tomatoes would have added.
LOVED it! It's so good and rich tasting. Absolutely amazing! No one could stop eating it. IT's a real staple. ;o

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I love this stew! I have been making it since I have seen it on David's show. It is very easy. The longer it sits after cooking the better it is. Leftovers are amazing. I love corn in my stew, so I add a can of drained corn when I add the potatoes. Sometimes I substitute the fresh green beans for canned or frozen but defrosted french cut beans. I am teaching my 6 year old son to cook so this is definitely a recipe that I will eventally be passing on.

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My father has been spoiled by my mother's excellent cooking, which can be quite intimidating when I consider sharing dishes with them. The recipe left me with ample leftovers so I packed up a container, substituting buttered noodles for the potatoes, and gave it to my parents. They have not stopped raving about this stew. I consider myself a good cook but ... This is a first!

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This was great! I love the flavor. I used pearl onions.

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The broth is silky-smooth, The flavors delicious, I have made this twice now, And have noticed that if you add about 2 tbls of honey, and about another 1/2 stick of butter that it adds a smoothness and a sweet tone to help merry out the flavors. I also add 1 clove of garlic with the onions minced and put the green beans in at the same time you do the potatoes. Serve with fresh garlic bread and your set!!!! Great football Sunday!! God Bless!