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Beef Stew Recipe

Beef Stew

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (167)

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Average Rating:

Total Reviews: 167

Showing 81-90 of 167

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  • on January 23, 2010

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    This recipe is very simple & comes out beautiful. I followed everything exactly as written except for the mushrooms, I added celery instead. Beef came out so tender. Best Beef Stew I have ever made. Thanks Emeril for a great recipe!

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  • on January 06, 2010

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    The flavors are excellent and it is relatively easy to make! I recommend following the recipe as is: the meat becomes very tender to the point of falling apart with a fork; the pearl onions and peas add some sweetness; and Emeril's essence recipe is awesome! One reviewer indicated below that the sauce was not thick enough. I found that the sauce thickened in the last hour of cooking.

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  • on October 31, 2009

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    This is definitely the best beef stew recipe I have had. It was my first attempt at using my slow cooker, and it came out absolutly delcious! My fiance loved it!

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  • on October 20, 2009

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    This was my first attempt at making one of Emeril's recipes... it was delicious! The recipe was easy to understand and I only made a couple of changes.
    - I deglazed the pan that browned the beef with 1 cup of the chicken stock, then added it to the slow cooker.
    - I also added a considerable amount more of the carrots, peas and potatoes.

    I'm sure that all slow cookers are different, but my stew was done in less than 6 hours. It was superb as leftovers and was great for baby food... it was so tender and flavorful, I cut it up for my 1 year old.

    Served with some warm, crusty bread... you can't go wrong!

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  • on October 20, 2009

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    It was really good, but I made a few changes.
    What college kid has allspice? I left it out, because I was too cheap to buy any. I also didn't have thyme or basil, so I threw in Herb de Provence and a bay leaf. I upped the flour by 1 tbl because it didn't thicken up like I wanted, and I only kept it cooking for 7 hours. I also used diced onions instead of pearl because none of my roommates seemed brave enough for them. Overall, great results. It's a keeper.

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  • on October 12, 2009

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    I did use a dry red wine marinade over night which resulted in a nice dark gravy. The stew was thin though and I added a 4 T of flour roux to the mix about an hour before turning the crock pot to low. The last hour on high was unnecessary as it was truly done earlier. I served it with a biscuit recipe from "Ask Aida" which was delicious.

    For the biscuits:
    1 1/2 cups all-purpose flour
    1/2 cup finely ground cornmeal
    1 tablespoon minced fresh thyme leaves
    2 teaspoons sugar
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 1/3 cups heavy cream, plus more for brushing tops

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  • on October 12, 2009

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    Instead of seasoning the beef with 1/2 tsp of Essence, as listed in the ingredients, I assumed that I was supposed to use the full 1/2 cup -- which includes 1 tbsp of cayenne. OMG! Talk about a five-alarm fire! I couldn't understand why all the reviews were so positive until I re-read the recipe -- now I know. ;-

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  • on October 08, 2009

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    I did double the essence and added extra flour to thicken sauce

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  • on October 04, 2009

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    Andrew, what cognac? What wine?

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  • on September 23, 2009

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    This is the best beef stew i have ever had or made. i hate it say it but it's a thousand times better than my moms. i definately recommend it to anyone looking at making beef stew cause it's not that much prep time.

    the only thing i recommend is what i do is i use burgundy wine instead of cognac. the wine cooks off but it gives it a nice light wine flavor to it.

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