Beef Stew
Show: How To Boil Water
Episode: Slow and Steady
Rate This RecipeRead users' reviews (90)
- Recipe categories: Meat, Beef, Vegetables, Red Potato, Carrot, Celery, Tomato,
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- ratings & reviews(90)
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Average Rating:
Total Reviews: 90
Showing 61-70 of 90
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By pei88_9140639
santa barbara, CA
on December 07, 2007
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My beef stew turned out tasting great, but it is more a beef soup than stew. I used chuck roast (previously frozen, it is quite tough, any suggestions?
I don't want to rate this recipe, because of the toughness of the beef, but I think it might be my own fault
By greeneyedkels_9...
manhattan, KS
on December 05, 2007
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My family loved this stew! Will definately make again!
By jenn576_9060757
West Orange, NJ
on November 27, 2007
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I used organic beef broth from Pacific Natural Foods, organic peeled, plumb tomatoes from Muir Glen (without the extra juice from the can, I didn't add the red wine vinegar, and instead of making an herb bouquet in a cheese cloth, I put the parsley, dry thyme, and bay leaves directly in the meal. Also, I didn't add the potatoes - instead I served with mashed potatoes. You may also want to add more carrots - the beef proportion to the carrots seems unbalanced. The flavors were incredible!
By kidkasper69_7081977
RIO RANCHO, NM
on February 03, 2007
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I MADE THIS AND MY FAMILY LOVED IT! THEY BEGGED FOR ME TO MAKE IT AGAIN..
By a_heble_2000_19...
Parker, CO
on December 21, 2006
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My husband is in love with this soup. Our friends loved it as well. Well worth the process and time.
By shunte66_5740871
gLENDALE, aZ.
on November 04, 2006
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I am not a good cook but when I got the craving for beef stew I happened onto this one. I fix it all the time and have not changed a thing. Friends and family LOVE it. I have added my name to the recipe and won't tell my friends or family where I got it from without some prodding..
By buflofan1
Phoenix, AZ
on July 08, 2006
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I loved the stew when it was complete, but it took a bit long to make.
By juliewestberg_5...
APO
on June 30, 2006
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Tyler is by far the best chef on the Food Network. I have tried 6 of his recipes and everyone of them are now a part of our family recipe book. I did use beef broth. If you want a very flavorful stew, this is a necessity. I added extra flour (2tbs because I cut back on the potatos. I also threw in frozen peas at the last moment to give it more color and eye appeal. Served it with a good artisan bread- warmed for dipping and garnished with fresh parsley. Beautiful! If you want another great recipe, try Tylers Creme Brulee. Thanks Tyler, keep the great recipes coming!
By lenasnow2004_53...
Evanston, IL
on April 06, 2006
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This recipe kept it simple and easy. All the ingredients were standard kitchen stock, the instructions thorough and the results flavorful. With regards to water or stocks, I used 2-14oz. low sodium chicken stock, 1-13oz. beef stock and remaining water. The vegetables needed a full hour to reach al dente. The wine vinegar at the end completed the dish.
By swbearhunter_22...
Houston, TX
on March 27, 2006
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I loved this stew as did my friends. It was such a no brainer to make. We had some good, inexpensive wine to enjoy with the stew. There was nary a drop left at the end of the evening. I was hoping to have some leftovers! You might have quite a bit of the liquid left as did I but I thinned it and made some beef vegetable soup the next day. It was GREAT!