Beef Stew

From: AnnetteM

On Feb 23, 2009

This was overall a really good stew. I did make a few changes. I seasoned the flour the beef was dipped into with salt, pepper, and Badia complete seasoning. I also only used one green pepper, because once I chopped it one seemed like enough for us. It added a good flavor to the stew without being overwhelming. Finally, I used beef broth instead of water and added salt and parsley to the stew at the end. In the end it was very delicious and comforting. The meat was so tender and the house was filled with an incredibly aroma! The next day when I heated up the leftovers I added some diced tomatoes and cooked penne pasta as well, and it was delcious and I will probably add them to the stew next time I make it. This is a really good base recipe and you can defiently customize it a bit to suit your family's taste and make it your own. I will make it again. Thanks!

From: Chef #1113957

On Feb 6, 2009

Came out great but sauce needed a little more thickening. I made a roue with butter and flour as another reviewer suggested and that helped a lot. Meat is tender and flavorful. I added some more potatoes and used a mix of sm baby onion and regular yellow onions. Also cooked mine first on stove and then in pampered chef roasting stone for another hour as I dont have a dutch oven.

From: John Sanderbeck

On Nov 25, 2002

One of the best stews I've eaten in a long time... Varied the recipe a little by using Beef Stock instead of water (towards the end I added more water anyway), increased the Worcestershire sauce to 4 Tbsp, and put the Peppers and Onions in a food processor first. Also increased the #'s of Potato's and Carrots for my kids. And this cooked for 5 hours in a roaster at 350 degrees (didn't have a dutch oven...).

From: Rickey Crandall

On Jan 26, 2002

This was an excellant recipe. My son made it by himself he sauted garlicin the beginning and added tomatoes & bell pepper towards the end. Yummy.