62 Reviews of Beef Stew

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.

From: Mom of Five

On May 12, 2003

We made this the other day in the crockpot. I browned the beef first, then put it in the crockpot with the water and seasonings for about four hours. I added the last ingredients about 2 hours before dinner. It was excellent! I wasn't sure about the green bell peppers, but they really added a lot to the taste. Definately will make again. Thanks for sharing!

From: Parrot Head Mama

On Feb 8, 2004

ps.--forgot to mention I did this in the crockpot (browned the meat in a skillet beforehand) and instead of the flour/water technique, i just threw about 3/4 c. instant mashed potatoes in to thicken the gravy.

From: Karyn in Portland

On Oct 23, 2003

Very good and easy. I added a tablespoon of beef base to the water, and next time will add two, as I still needed to add salt at the end. Next time I will also add more Worcestershire and more pepper as it could use a bit more flavor, but I didn't want to make too many adjustments the first time. The meat melts in your mouth, and I will definitely make this again and again.

From: Ann Carreon

On Mar 29, 2002

Excellent Recipe!! I want to thank you for this recipe, I cook every day for my family and this Beef Stew is so easy to make and not only that but, it taste so good! We all enjoyed this and the texture of this beef stew is perfect. Thanks again and keep it coming. Just love it! The Carreon's Family*****

From: whatcha got cookin'

On Jan 6, 2007

In general, this is a fairly good recipe for what, I believe, most of us would think of as a traditional Wintertime beef stew. Here are my personal amendments to the recipe. First of all, I omitted the green peppers; I don't think I have ever had a beef stew with green peppers. Ever. Add salt and pepper to the flour mixture when coating the beef and don't forget to season before serving as needed. I deglazed the browned beef with some red wine before adding my liquid. I agree with reviewer, John Sanderbeck that beef broth should be used instead of water. I also added some Winter root vegetables (turnips, parsnips, etc) to the recipe. To thicken, I made a roux by adding flour and butter togethet and browning before adding to the stew. This gave it a silky texture and eliminated the floury or raw doughy taste. All in all, this recipe is a good starting point for you to make a Winter stew one you can call your own.

From: John Selman

On Nov 27, 2002

The hardest part of this recipe is having to smell it for 2 1/2 hours before it was ready. It smelled WONDERFUL. Sometimes dishes smell better than they turn out. Not this one. It tasted as wonderful as it smelled. This recipe takes a while to cook but it was worth the wait. Great weekend dish.

From: NanaJanna

On Jul 5, 2004

Very easy to prepare. I too used beef broth rather than water, and increased the potatoes, carrots and garlic. I also sliced the celery thin. Next time I would I would omit the green peppers, as I am not overly fond of cooked peppers. Of course, I cooked it in a cast iron dutch oven. Very tasty!

From: teech

On Jan 15, 2006

Great stew recipe. We omitted green pepper and cut back garlic to 1/2 t. minced. We also added 1 can of tomato paste and corn. Every time we make it, it gets better!