Old-Time Beef Stew

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I made this recipe last night. It is amazing. So easy and very flavorful. Thank you Paula.

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I changed it up a bit. I cooked the beef, onion, s&p, steakhouse seasoning, bay leaf and wirshtishire sauce in a pressure cooker for 15 minutes at full pressure. This cut the cooking time in half. Then I transferred the beef and liquid to a stewing pot. Added carrots, peas, fresh green beans, to the meat and added an additional 1 cup of water and 1 beef bullion cube, cooked at a boil level for 15 minutes. I was out of cornstarch so made a small amount of wheat flour paste by mixing 2 tablespoon of wheat flour and 1/4 cup of water. Added the paste to the liquid and mixed slowly. We like potatoes in our stew so I peeled, diced and boiled 5 large potatoes separately and then added them to the mixture. By cooking the potatoes separately from the rest of the mixture it didn't take any flavor away from the stew gravy. It was delicious and took less than 1-1/2 hours to complete.

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Delicious! I didn't follow the recipe exactly though. I skipped the sugar, reduced the water by 1/2 a cup and substituted a 1/2 a cup of red wine instead. I also added red potatoes. Came out perfect! I am a newlywed and new to cooking. My husband is brutally honest with me about my meals and loved it, says its a keeper! haha!

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Loved it!! My 5 year old who eats nothing at all. Asked me to make it every week!!

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Excellent stew! I added some small red potatoes and substituted red wine and beef stock for the water. Was a huge hit! Thanks Paula! Another keeper.

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I left the garlic in delicious add a few spuds then served in a home made yorkshire delicious

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Delicious and easy to make! This is definitely a keeper!

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This is almost indentical to the recipe I've used for over 40 years. The only thing I do differently is use 2 cups of V8 Juice instead of the water, and add more veggies. I like the more robust flavor the vegetable juice gives, and the added nutrients are also a plus.

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Very nummy.

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I have made this recipe several times. It is my go-to beef stew recipe. However -- what makes it my go-to is because I substitute 1 cup of red wine (Cabernet for 1 cup of the water. I have a hard time preparing beef recipes without red wine -- to me it is such an important flavor enhancers. Also, I like to add frozen green peas.