Beef Stew

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There is nothing better than a hearty beef stew on a cold, winter day..and you need look no further for the ideal recipe, this one is IT! I am about to prepare this recipe for the third time and I can't wait for it to be dinnertime. The first time I prepare a new recipe, I always prepare it according to the directions...then I tweak it to my liking. I like to add red wine, pearl onions and green peas to this recipe, then I serve it over Cheesy Polenta (one of Giada's recipes on this site, biscuits and cole slaw. This meal is a huge success with my family. Thanks Food Network!

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I've been looking for a really good beef stew recipe for a long time and by golly this is it. Unbelievably yummy!

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OUTSTANDING!!! My family loved it just the was it was!

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This beef stew is easy to pull together, the measurements work perfectly in a standard iron dutch oven, the taste, texture, and visual is wonderful. It literally took me back in time to when my mom would made a hearty beef stew on a brisk autumn day. Excellent!

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Excellent flavor. NOTE: This recipe takes longer than is stated!!!! Also, the garlic smell is quite overwhelming when cooking. I made this in steps over two days. I completed the steps through cooking it in the oven (I used low sodium beef broth and the juice from the whole tomatoes to make 10 cups and it wasn't too salty I turned my oven off after 1 hour 15 minutes and let the stew sit in the oven to slow cook overnight (Approximately 7 hours. I then refrigerated it till the next evening. I skimmed the fat once it was cooled which was much easier. I removed the meat because it was perfectly tender and heated the remainder to a simmer before adding the veges. After 1:45 of simmering the carrots still weren't done. Note: you may want to precook the carrots. Also, the stew browned overly after having to simmered so long. Don't know why it took so long.....could be cook error on my part. Stew was still tasty.

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This stew was very tasty. I didn't use as much oil to brown the meat, so I did not discard the drippings before sautéing the onions. It gave it a lot of flavor.

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This is indeed a wonderful beef stew. As I sit here digging out from the great Chicago blizzard of 2011, the smell is filling the house. Pure comfort. As with other cooks, I first cook the onions in butter and then remove and deglaze with red wine. I then cook beef, remove, and follow directions from there on. For the liquid, I use 8 cups beef broth, 1 cup red wine and 1 cup of tomato juices from the canned tomatoes. Finally, when I add the veggies, I also add 1/2 cup chopped sun dried tomatoes, 2 T. Worcestershire, 1 t. Smoked paprika and finally, 2 t. Beef roast seasoning from the wonderful Spice House located in Chicago and Evanston. Ck out their website. All in all, best beef stew EVER.

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(1 If you add the salt listed in the recipe, it comes out a little salty due to the commercial broth and tomato paste. I found it was better to NOT add salt - anyone who wants more salt can add it to their bowl at the table. (2 The spice bundle is really optional,you can replace the sprigs with parsley and thyme spices. (3 The red wine vinegar is also optional - I found such a small amount in such a large pot is bearly noticeable. (4 For a really nice flavor and texture, add a few extra potatoes to the mix and mash them up in the pot after they have cooked. (5 I've found it takes a little longer, like three to four hours to cook this dish, as everything takes place in one pot. Also, you don't want to rush it.

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For someone who is a hazard in the kitchen (me! this recipe was very easy to follow and earned me quite a few bonus points from my hubby who is the actual cook in the family!

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I made this according to the recipe and it was delicious. Then I took a chance and tried it with venison. I not a huge fan of venison, but I got it free from a friend. It was great! The only thing I changed was to use some bacon fat instead of vegetable oil to sear the meat, and not to add salt until after the initial stewing. I highly recommend this recipe.