Old-Time Beef Stew

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Tough call. I will say my honey loved this stew, but I put some twists. I used a cup of red wine and water. I added potato's, peas, mushrooms and doubled up on the Worcester Sauce. I added some beef stock when I threw in the potato's. In retrospect, I would of just taken the lid off the pot for the last 30-40 minutes. The gravy wasn't very viscous, even with added two tbl spoons of corn starch. But then again, I added 1/2 a cup beef with the corn starch, so that may have caused a problem. I am not saying this is a bad recipe at all, my adjustments and add on's probably created this issue. All in all, this is a great base and I learned well from my little miss steps.. the good news, it was gobbled down regardless of my personal critique. Thanks Paula!

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THis stew is awesome over basmati rice!

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We loved it. I modified it for a slow cooker for a no-mess clean up at the end of the day. I still browned the meat, layered the veggies on the bottom. I added and extra cup of water and cooked for 6 hours. I thickened it with cornstarch and water mixture at the end and let it boil! Thank you Paula for a wonderful recipe!

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Oh, yum! I added rosemary, potatoes, and tomatoes. I cooked cornbread muffins to eat with the stew. Add fresh southern sweet tea. Really delicious!

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My family loves this stew and it is very easy to make. I added potatoes. Thanks Paula :

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My family loved this recipe, said it was the best I've ever made. I changed it up just a bit based on other reviews. I used stew meat and marinaded it in dry red wine for 1.5 hrs in the refrigerator. I tossed the meat with tenderizer seasoning and garlic salt before browning. I reserved the red wine marinade and added beef broth to equal 4 cups liquid instead of using water since I too added potatoes to the dish. I used 2 rosemary sprigs with the bay leaf and 3 garlic cloves. It was still a bit watery so I did use the cold water with corn starch to thicken it. This is definitely a repeat meal for the winter.

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Other than the allspice, this is exactly my mom's classic stew recipe.

Money saving tip: Instead of buying stew meat, buy a roast and cut it up yourself. You can control the fat that way, and will probably save quite a bit per pound. With a good knife, it only takes a couple of minutes.

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This was amazing! It takes a little time, but it's soooo easy. I used Elk Loin instead, and after the first hour or so the meat really started softening up. I also added potatoes and used a butter/flour roux at the end to thicken. Soooo good.

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I make this all the time, probably once a week in cold weather, great recipe. I change it up a bit and use an entire bottle of Guinness beer or red wine and mix either of those with beef stock instead of the water. I also add 6 large potatoes cut up, sliced mushrooms, and peas. I usually up the liquid to 3-4 cups though, to account for all the additional vegetables. Also, the potatoes make it thick so no cornstarch needed.

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I loved this stew, its a keeper! I used beef stock instead of water. I also used more garlic since we love it in our house. I did not use corn starch since I added cubed potatoes. I let the veggies go the full 40 min and they were tender. I served over cornbread.