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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 311-320 of 348

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  • on October 07, 2006

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    Excellent Comfort Food!

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  • on October 06, 2006

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    We thought this stew had a nice flavor and it was enjoyed. If the recipe is followed it should be very good. To those of you who gave it a bad review (especially Jennifer in IL, what were you making?? You didn't follow the recipe so your comment was way off!!!!!!

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  • on October 05, 2006

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    I've made this twice and both times it was great. I used a Cabernet the fist time then a burgundy the next. We prefered the burgundy. We even served it for company. It is labor intensive.
    I dont understand the bad reviews. They must have skipped a step/done something wrong or used a bad wine.

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  • on October 04, 2006

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    Can I rate this a 2.5?

    I have issues with this recipe that are not the same as others I have read. I followed the instructions for preparation to the letter with the exception of leaving out the frozen peas and mushrooms. I did not marinate the meat overnight. The meat marinated for about an hour and the wine flavor was perfect. I didn't remember that Ina had marinated it overnight. Also, I did not have chicken stock on hand so I used beef stock. The problem that I had was by the time the meat was tender enough to eat the carrots and potatoes were mush! The next time I attempt this recipe I will probably add the potatoes, carrots and onions after about an hour. There was a lot of prep work, which I don't mind, but I should not have tried this on a school night. By the time it was ready the kids were starving!

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  • on October 03, 2006

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    I made this last night and it was great. I didn?t have a bottle of wine so I used cooking wine and it was good. Obviously if you use a nice red it would have been better. I also added dried thyme just before I put it in the oven, left out the sun-dried tomatoes, and doubled the amount of chopped garlic. I was amazed how gravy like the liquid was. My previous beef stew is more soupy. This is a great recipe and very easy!

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  • on October 02, 2006

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    Not too much work. Very tasty and filling.

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  • on October 02, 2006

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    LABOR INTENSIVE IS RIGHT! I REDUCED THE HEAT TO 250 DEGREES FOR ALMOST 3 HOURS...PERFECT! NEXT TIME, I WILL USE A SMALLER SIZE BEEF CUBE...THESE WERE A BIT TOO LARGE. ONE INCH WOULD BE BETTER. WILL MAKE IT AGAIN!!

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  • on October 02, 2006

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    I had bought everything to make this recipe BEFORE I had read the reviews so adjusted the wine, reduced it by 1 cup and increased the stock amount by 1 cup and it was excellent. I try a new beef stew recipe everytime I see one, have tried about every cooking show's version and this has to be the best. My husband wanted to know what the "grass" was in the stew so maybe next time I will take the leaves off the rosemary branch and chop them a little finer, but it did give it a gourmet flavor. I used a Merlot wine (and also reduced it in the pan when I addedbecause that is what I had on hand.

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  • on October 02, 2006

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    This is the best beef stew I ever made! The flavors meld perfectly and preparation was easy.

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  • on September 26, 2006

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    Really all you could taste was the wine. And I reduced the amount of wine and cut it with beef stock. I will go back to my older and much simpler recipe.

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