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Parker's Beef Stew Recipe

Parker's Beef Stew

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (348)

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Average Rating:

Total Reviews: 348

Showing 91-100 of 348

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  • on January 13, 2011

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    I was so excited to try this receipe. I followed it exactly, and used the best wine '' Cabenet Sauvigon '' but the family was disappointed we did not like it. The wine left a overwhelming taste, and thats all you could taste. Could not eat the leftovers either the next day sorry Ida.....

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  • on January 12, 2011

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    We made this tonight and it was wonderful!! We tweaked the directions alittle bit. We drained the meat extra well by doing a single layer of meat then a papertowel and repeated this until all the meat was drained. We cooked it at 275 for 3 1/2 hours, stirring it each hour. It came our delicious. Thanks Ina for another great recipe.

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  • on January 12, 2011

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    Loved this recipe as did my whole family. Of course I did re-do the recipe a little since I didn't have a couple of items that were listed. First of all after reading many reviews that said didn't need to marinate the beef all night, I just marinated it for a few hours and I think that was plenty. (By the way, to save time , I cut up the celery, carrots, and onions the night before.
    Used beef stock instead of chicken stock. Used dried rosemary (about 1/2 tsp. Added celery because for some reason I thought it was in the list of ingredients. Left out sun dried tomatoes because the Super Target store I went to didn't have any !!!! . Cooked in the oven for 2 and 1/2 hrs. Served it over jasmine rice. Ummmmmm good. The meat was very tender and the veg's were not overcooked. I highly recommend this recipe (as I usually do when it comes to one of Ina's..

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  • on January 11, 2011

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    I made this a few times. I did not marinate in wine this time. I added beef broth instead of the wine when it called for 2-1/2 cups of reserved marinade. I still added the remainder of 2 cups of beef broth to the sauce. I also omitted the potatoes and served this over mashed potatoes. It was OUTSTANDING!!!!!! I liked it better without the wine. My husband said it was the best meal I ever made!

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  • on January 10, 2011

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    This was possibly the best meal I have ever had or made and it was so easy. I loved it! I used burgundy wine for fuller flavor. I was perplexed as to why Ina chose chicken stock as opposed to beef stock? That did not make any sense to me but I DID use the chicken stock as instructed and it was delicious. This is a true winner. Thanks Ina!!!

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  • on January 10, 2011

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    Outstanding. Marinating is key.

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  • on January 09, 2011

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    ok what did I do wrong? I followed the instructions to dredge in flour and brown. When I looked at the finished produt the flour coating came of and was a mess in the stew. It looked nasty and tasted like like glue.

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  • on January 09, 2011

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    I loved this, the sun dried tomatoes added a rich flavor and are something I wouldn't have thought of adding. Makes plenty for another meal, too!

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  • on January 09, 2011

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    This is delicious! This was the first time my husband and I cooked with red wine and included mushrooms in any dish. I had a mental block with mushrooms for some reason. We have really grown in our culinary skills since watching you Ina. Thank you for "turning up the volume" on beef stew!

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  • on January 08, 2011

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    The flavors of this stew come together beautifully - and just wait to enjoy leftovers, even better!

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