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Beef Stew with Cheesy Fried Grits Recipe

Beef Stew with Cheesy Fried Grits

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on July 07, 2006

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    this isn't difficult at all it is great and it is pertfect for parties

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  • on May 22, 2006

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    Emeril rarely disappoints, this stew is absolutely delicious. It may take a while to make but it is worth it. It is even better the next day. I did reduce the amount of cayenne pepper because I don't like the heat.

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  • on January 21, 2006

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    I needed a great stew recipe and came across this one. Absolutely fabulouis! I usually change some of the ingredients or amounts, but in this one was very delicious.

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  • on January 20, 2006

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    Stew came out great but had to use a can of tomatoes instead of puree or tom. sauce. Did not have paparika but it was excellent.

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  • on November 17, 2005

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    need to use better wine next time

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  • on November 11, 2005

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    I really liked the stew, although I agree with the previous reviews that 2 cups wine is excessive. I'll use one next time. I couldn't notice the turnip really, so I'll add more of that next time. I am surprised that in three years nobody's mentioned that if you follow the recipe exactly, the meat will never get tender because it's still on a plate somewhere. When should the meat be added back in? I put it in after the stock, but maybe it should have been put back earlier? Hasn't anybody else noticed this error in the recipe?

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  • on October 27, 2005

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    This stew is much more rich than traditional stew recipes. A little less wine might help tone it down a little, but the taste is great. I intend to make this again.

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  • on October 26, 2005

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    I have now fixed this four times and each time get a very positive feedback from family & friends who were amazed that "turnips" were used in the stew. The turnips really gave the stew a most interesting taste.

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  • on October 02, 2005

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    A snap to make & a snappy stew..

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  • on May 25, 2005

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    awesome

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