Christmas Eve Beef Stew
This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker.
This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker.
I made the following adjustments: - Floured and browned the beef first - Rinsed the browning pan with the wine and 1 cup water (only used half the water since using a crock pot) - Layered the veggies in the bottom, meat on top, held the spices and bouillon back, cooked on low - crumbled the bouillon and spices into the pot 2 hours before serving. Crushed the spices between my fingers to release flavor, used 1/2 tsp of each. - Added 2 bay leaves and a lightly heaping tablespoon of cornstarch. Wound up a little thin but acceptably so to my tastes. Very flavorful. Keeping the bouillon back towards the end will help keep your meat moist; the sodium draws moisture out.Read More
I hate to be the one to give this recipe 2 star, but I will explain. I mede it exactly as it is written, and at six hours into cooking, the meat was done, though tough, the veggies were not fully cooked/stil slightly crunchy, it was very bland, and the base was extremely thin and watery. I came back here and took a good look at the reviews and found the problem. Most people changed the recipe. Anyway, I salvaged it by doing most of the stuff listed, turning the oven up to 300 and cooking it for 3 more hours. Then it was very good, but also extremely annoying, especially eating dinner at 9:30. Please, people, stop rating recipes that you have drastically altered and changed. It is very misleading.Read More
I made the following adjustments: - Floured and browned the beef first - Rinsed the browning pan with the wine and 1 cup water (only used half the water since using a crock pot) - Layered the veggies in the bottom, meat on top, held the spices and bouillon back, cooked on low - crumbled the bouillon and spices into the pot 2 hours before serving. Crushed the spices between my fingers to release flavor, used 1/2 tsp of each. - Added 2 bay leaves and a lightly heaping tablespoon of cornstarch. Wound up a little thin but acceptably so to my tastes. Very flavorful. Keeping the bouillon back towards the end will help keep your meat moist; the sodium draws moisture out.
Extremely tasty! I did not change a thing except coat my meat in flour and brown before adding. I used the slow cooker and layered it as follows: tomatoes, carrots, celery, potatoes, onions, meat. I added 1/2 cup water and 1/4 cup red wine and then cooked on high for 2 hours with no stirring. After 2 hours I began stirring about every 30 minutes and then 2 hours before serving, I added another 1/2 cup water and then the boullion and spices as another member said that the salt in the boullion draws moisture out of the meat if you add it at the beginning and she was right as the meat was nice and tender this way. Add peas 20 minutes before serving. This came out very thick and rich for me and I had to use no thickner, other than the flour coating on the meat. This is by far the best stew I have made. Oh, and I recommend pepper.
I'm not a big stew fan, but this recipe is fantastic! I used my slow cooker for this recipe. At the suggestion of others, I also doubled the amount of seasoning. During the last hour of cooking, I added a package of Knorr brand brown gravy mix. The result was terrific.
I hate to be the one to give this recipe 2 star, but I will explain. I mede it exactly as it is written, and at six hours into cooking, the meat was done, though tough, the veggies were not fully cooked/stil slightly crunchy, it was very bland, and the base was extremely thin and watery. I came back here and took a good look at the reviews and found the problem. Most people changed the recipe. Anyway, I salvaged it by doing most of the stuff listed, turning the oven up to 300 and cooking it for 3 more hours. Then it was very good, but also extremely annoying, especially eating dinner at 9:30. Please, people, stop rating recipes that you have drastically altered and changed. It is very misleading.
this was tasty but sort of thin. I used the crockpot (which was FULL) instead of regular oven and would recommend to cut the water in half. You can always add if it is a little thick, but the liquid that comes from cooking vegetables in a crockpot will make it just right.
Awesome! I used 3pounds of stew meat and didn't cut it into 1 inch pieces, some were bigger...some were almost 3 inches. I made it in the Crock pot for 8 hours on Low, added frozen corn along with the peas and added more wine (about 3/4 cup) since there was more meat. My husband told me this was the best Stew he has had in a long time, and also mentioned how the meat wasn't dry at all, I think keeping it in large chunks helped. I also added some flour at the end to thicken it a bit (Mixed it with some of the beef stew liquid) Thanks for the recipe!!
My husband absolutely loved this recipe!! I made it in the crock pot. I would use a little more spice next time but other than that it was delicious. I would definitely make this again.
I am the original submitter of this recipe and just made this stew for Christmas Eve after a long hiatus. Please make the recipe as is. I've always made it in the crock pot and it turns out perfectly. It is stew not soup. It does not need additional moisture. The original recipe did include 1 T salt, and 1 T sugar and freshly ground black pepper. I usually toss everything into a crock pot except the peas and let it cook all day on low. Then toss in the frozen peas about 30 minutes before serving. It is not a real juicy or tomato-y stew but is what we prefer. This year I tried cutting the meat into smaller cubes, dusting with flour and browning before adding to crock pot. I really don't think it made any difference. I would go back to just tossing the meat into the crock pot raw. Tapioca is the thickening agent and works just fine without the flour.
GREAT! I also went with double seasonings. Also added salt to taste. The brown gravy mix at the end is a great addition! Will make often...
I made this today in the crockpot (8 hours on low) and had it waiting when my husband and I got home from church....What a treat! He tends to be reserved with his compliments, so his enthusiastic "This is great stuff!" was practically gushing! :) I'll definitely make this over and over again. I actually made half the recipe, but doubled the original spice amounts and it was perfect!
Mmmm, mmmm, Good! Just put it in the crockpot and forget it. I'll be making this all winter. I doubled the spices required and it turned out great!
This recipe was wonderful - everyone seconds! I too made it in a crock-pot (low 8 - 10 hours), and added a bay leaf. It needed additional thickener at the end - some flour/water mixture. The overall flavor was great. The wine adds richness. I'll definitely be making this again.
So so good. Had to thicken it at the end with a little cornstarch. Made this in the crockpot; REMEMBER: always add your spices in the last half hour when slow-cooking. Otherwise, the flavor cooks out and the result is bland. This was delicious, will be a favorite this winter.
2 cups of water have been removed from the ingredients to match the submitter's original submission.
Excellent Stew! I made this in the crockpot - cooked on LOW overnight (really on low you can cook this for 15-16 hours if necessary). Minor alterations: *I did flour and brown the meat, and then put about a cup of beef broth in that pan and DEGLAZED THE BROWNED BEEF BITS, and used that as part of the liquid. Unlike others, I used the full amount of water (broth) in the crockpot because we like more of a soup than a thick gravy type stew. Also doubled the spices, and added a bay leaf. That's it! By far the best stew I've ever made, and talk about easy! The consistency was just right - not too watery and not too gravy-ish. This will be something I'll make many times over the years. Thanks for sharing!
Very good stew!! I made a few changes that made this very similar to Cracker Barrell's beef stew that I love!! This calls for a lot of onions, so I reduced it to only one and a half chopped onions, added two bay leaves, added a few dashes of worcestershire sauce, I used fresh thyme and rosemary and did not add the marjoram. I used all the water called for. I omited the tapioca and used cornstarch to thicken it up. This stew is definately a keeper!! Will use again and again. Thx for a great recipe!
We made a modified version of this on our last camping trip. Cubed the meat from a 7-bone roast then seasoned/floured & browned in our camp dutch oven along with the onion & 2 garlic cloves. Forgot about the canned tomatoes, used italian seasoning blend (don't keep to many spices in the trailer), added the veggies an hour into cooking time & cooked another 45 minutes. Vented the lid for the last 30 minutes & no need for tapioca. This was super tasty, rich, thick & oh so comforting on a cool evening in the great outdoors.
I followed the suggestion of others -- used the crock pot and doubled the spices. Since my husband and I aren't big fans of potato chunks in stews, I omitted them but put a scoop of mashed potatoes in the bottom of our bowls and then poured the stew on top of the potatoes -- still had the flavor of the potatoes, plus the mashed potatoes helped with the extra liquid. This recipe has replaced mine as
This was pretty bland and watery. I had to add additional spices and double the amount of flour/corn starch to get the consistency I wanted.
I made this in the slow cooker and my husband actually said the words "this is a keeper". Because slow cookers tend to 'keep' more liquid than a dutch oven, the only thing I would do different next time is use less water. I doubled the spices and I did add the brown gravy mix at the end. With less water I don't think you would need the gravy mix. Thanks for the recipe!!!
I made this recipe as modified by another user * way less water * in a slow cooker * more spices This came out delicious...however a bit runny...added some cornstarch near the end
This worked out really well for me. I used organic beef broth in place of the water, added a couple bay leaves and added an envelope of aujus gravy mix. I also switched out the peas for corn. (The au jus mix was a stew secret ingredient I learned from my father in law for my own batch of stew. It's not really needed in this stew recipe, as I learned. My mistake, not the recipe.) Mine turned out a little salty but still delicious. I added a couple tablespoons of brown sugar, which tamed the salt. This recipe makes a lot so be sure you have a large and hungry brood or you'll have leftovers for days. I'll make this my go-to recipe for stew now. Thanks ever so much to the person who shared it!
This recipe turned out very flavorful. I didn't follow the suggestions of other viewers and I should have, because they were right, the stew turns out very runny more like a soup. I prefer a thicker stew so I added a little corn starch to the stew and it thickened right up. Delicious! I will make this again and again. My family loved it too.
I really don't understand people complaining about this recipe. I thought it was fine, not my mom's standard but yummy and hearty, although I customized it to my liking. I don't like tomatoes or peas in my stew, I left them out and added 3 times more spices and bell peppers and some extra wine. Just a few points to the complainers: The reason to stew beef is because it's inherently the worst cut of the animal, just above the leftovers for ground beef. Hence the need to stew as long as needed, could be half hour with excellent meat or 3 hours for old cow... Beef is not the same everywhere. Depending on where you shop, you either get old dairy cow or 2 year old steer. The cheaper the cut, the more chewy it will be. Proper unfrozen aging of the meat removes rigor mortis and provides for blood coagulation prior to packaging. Some meats that are frozen just after butchering is never tender as the blood didn't coagulate. Buy better non-died meat. If the recipe is too bland, add flavors you like. A recipe is tailored to you personal taste when you make it, nobody forces you to like someone else's taste. If the stew is too liquid, add some thickening agent to it. Small glass of cold water with corn starch, flour or even beef gravy mix. Whenever I do a stew, I simmer the meat until really tender THEN add all the carrots, give them a cooking head start, THEN add the rest for 10 minutes. Potatoes differ, there are hundreds of different types with different cooked characteristics.
After 12 years of marriage, I finally found a great beef stew recipe! My son loved it too. I did all the things everyone said to do. The only thing was that after six hours in the oven, the potatoes were not soft so I cooked it an extra hour at 350.
Dan added salt and pepper for more flavor I really enjoyed the homestyle cooking. Would definitely make again.
The best stew I have ever made! Thanks. I followed the recipe, but also the comments of the reviewer for the crockpot method. It was very flavorful and thick. Delicious for the holidays when you want a hearty meal ready without more prep!
Terrific flavor. I skipped the peas as it didn't sound good and added some extra carrots.
I used venison and duck instead of beef and dredged it in flour and browned it and placed everything in a slow cooker I also doubled the spices, I also added just about an 1/8 of a tsp of liquid smoke to it….Absolutely Wonderful!
Very good and easy to throw together. No fuss! I cooked mine in the oven at 200 for about 8 hours. Everything was well cooked. I also added more herbs and changed mine to thyme, bay leaf, and parsley. Because I didn't have tapioca, I followed the suggestion of another review and used barley (about 1/4 cup). I loved the barley and mine wasn't watery at all. I will make again for sure.
When I made this for the group I cook for, and they loved it. The meat was flavorful and easy for me. I put all of it in a roaster put in 200 degree oven and it is ready by 5:30, and I could get everything else done that needed to be done for the day without worrying about stopping to fix dinner.
Excellent recipe. I love spices so added a lot of extra spice to the dish. Also, I floured and browned the meat before adding it to the cockpot. I also used a pork and beef combo for the stew meat. Added the Knorr's brown gravy mix the last hour, and it was the perfect consistency. Next time I will add mushrooms as recommended by another reviewer. I served in round sour dough bread bowls. Yummy!! I would have given it 5 stars, but had to read all the reviews first and then modified it accordingly.
Very good recipe. My kid's and husband loved it!!!!!
Very good and perfect for the Crock Pot. I used one can of beef broth instead of water and bouillon cubes. And I did increase the spices. Left out the peas, just don't like those in beef stew.
This is sooooooo good! Just the right amount of wine, absolutely delicious.
I make this in the slow cooker following the recipe exactly, and it is always delicious. My family loves it.
I made this recipe for a Holiday Supper that I hosted for my office - 16 people. Everyone raved!! I used a little more of the herbs than the recipe called for. I would definitely make this again and again.
Definitely "a keeper"! We did have this Christmas Eve, and we will the next, and the next... Family traditions make for wonderful memories. Thanks for helping me add to ours!
I chose this dish for the first meal I have ever prepared in a crock pot. This stew is to die for. The only changes I made were to double the spices and flour and brown the meat. The consistency was perfect for us, but I may try adding the gravy next time like others have suggested. I'll be making this for my family often.
Real good stew recipe. I was wondering what the tapioca would do to stew.. but really it just made the broth a bit thicker. I did add about 1 cup of corn to the recipe. Thanks for the recipe!
This is good any time when the weather is cold. Long cooking time makes the meat fork tender! however... 1. Recipe needs salt 2. I used a bit more meat. 3. Like some other posters, my instinct was to brown the meat in some fat, but I didn't, maybe next time. 4. I used a very big, heavy skillet with a tight-fitting lid 5. I used regular tomatoes, not stewed 6. I did not thaw the peas and recommend that you don't 7. most importantly, instead of boullion cubes, I used 2 teaspoons of "Better Than Boullion" paste and two cups of vegetable stock. The extra liquid was very helpful, and in fact I don't think it would have worked for me otherwise.
yummmmmmmmmy!!!!!!!!! i added a can of diced tomatoes & a pinch of herb de provence & it was so good on a rainy day with some fresh buns!!! thickened it with cornstarch.
I love the colorfulness, I'm tired of bland brown stew, and it was quite tasty. I froze the meat in the wine and vegetable broth until I was ready to make this recipe, marinates while it thaws. I followed advice on adding the spices (along with salt and pepper) towards the end and cut the water in half since I used the crockpot (I actually used vegetable broth instead of water), turned out perfect, didn't need to thicken it at all. Served over a bed of egg noodles, simply delicious.
This was good. I added double the spices and a bay leaf. I also added 1/2 cup of red wine and a packet of gravy mix. As well, I didn't add the tapioca but instead used barley. I cooked it in my slow cooker on high for 5 hours and it came out great. I will make this again.
This was to die for beef stew. So easy and so good!
I have made this stew 10+ times and my husband and I both enjoy it very much. I flour and brown the meat. I cook the petite baby carrots in the microwave for 3 minutes to give them a head start, then into the crockpot. Then I add canned diced potatoes (1 can drained), 1/2 cup celery, 1 cup onions and the tomatoes. Meat goes on top, then 1/2 cup water and 1/2 cup Merlot wine. Set on low 8 hours. At 7 1/2 hours I add seasonings,frozen peas, frozen corn and powdered gravy mix (stir). I serve with salad and rolls. Thanks for the starter recipe and all the added suggestions!
Am I missing something? The only liquid is 1/4 cup of wine and a bit of tomato juice. And some say it is too thin and watery? Someone mentioned cutting the water, but there is no mention of water?
This recipe was a little bland although it has potential. This is a good base for a stew however, I think it needs a little doctoring up for enhanced flavour.
I made several adjustments to this recipe, to accommodate what I had on hand, and preferences. I added 1/2 chopped green bell pepper, skipped the tapioca (as I was afraid it would provide a strange consistency), used 1 15oz. can petite diced tomatoes & 1 15oz. can stewed tomatoes, used beef broth for the water and bouillon, used 1 tsp. Italian seasoning (though next time I would double that) and 1 tsp. montreal steak seasoning, then skipped the red wine altogether. I cooked in a slow cooker for 2 hours on high heat, then reduced to low for 5 hours. The meat was very tender and the broth was very rich. However, it did seem to be lacking in herb flavor. I may try it next time with the Knorr brown gravy packet as another reviewer suggested. I also plan on using 1 8oz. can of tomato sauce for half the broth/water next time. Overall, good recipe, hubby *loved* it, but it could definitely use more seasonings.
Try doubling the seasonsings
Made this according to recipe (even with the peas-- I was skeptical), except that I simmered it on the stovetop. Husband and children gave it a thumbs-up.
We loved the wine & stewed tomatoe...a really great change Annette Jensen -Canada
3 onions were way too much. Also turned out a little watery despite I added a brown gravy packet. I also doubled the spices and used 1/2 cup red wine. The stew was delicious, but will definitely use 1 onion last time and maybe some barley to thicken the sauce.
Makes a LOT! I will make this again but next time only a half recipe. I didn't have enough tapioca so it was not quite thick enough for my tastes - shoul dhave mashed one potato.
Pretty good! I agree with everyone else--definitely double the spices, and add some thickener of some kind. I cooked mine in the crockpot (low, 8 hours). I omitted the celery and the peas, but that's just because we don't like them.
This was a great stew! easy to make and I used the crockpot as well,thought it was to many onions, but other than that great!!!
Okay,I really did not think this was anything special, tasty definitely but...my family LOVED it! There were not any left-overs. ALL GONE. I used fresh herbs instead of dried. I added a touch of red pepper flakes because we like it spicy. And I did have to thicken it with cornstarch at the end. its a keeper!
Overall, this recipe is really good. I had to add some spices to it, and cut down on the onions. I just thought 3 was too many for our taste. My husband loves it, and asked me to make it two weeks in a row! I made it with the Baked Corn http://allrecipes.com/Recipe/Baked-Corn/Detail.aspx recipe on this site. Perfect combination! Thanks for the recipe.
Very good stew. Made in the crockpot I don't think it changed the integrity of the recipe. By accident used one can of tomato sauce and one can of stewed tomatoes , the stew came out fine!
Had it last night - my father in law had seconds! - A first!
For a LONG time, I've been searching for a good old fashioned, heart warming stew, and I am so happy to say that I found it with this recipe. Many of the reviews suggested to double the dry spices and that I did along with using corn starch for a thickening agent since I didn't have any tapioca. Thank you so much Maridele! The stewed tomatoes really add a nice touch.
The kids liked it a lot, but it needed much more seasoning. I tried it a second time in a pressure cooker (super fast!) and added about 1/4 tsp red pepper flake and used fresh rosemary and thyme and cut the water to 1/2 cup for the pressure cooker. . . very nice and very quick.
First of all, this isn't what I would call beef stew like I'm used to having. The stew I'm used to having has a really thick hearty sauce, this was rather watery. However, that aside..... I made this recipe to the letter, and actually fudged a bit on the spices. I doubled at least the amount of all of them. I also added in 4 chopped cloves of garlic. I can describe it in one word...bland!!! I can eat it with a *lot* of salt and pepper, but it just tastes like beef and vegetables. The only good thing is that the beef ended up very tender.
Tried this and it was very easy and a wonderful way to use the veggies from the garden. It was nice to put it in the oven and forget about it for a few hours. My husband loved it
We thought this stew was wonderful. We don't like a thick pasty stew so we thought it was perfect. Didn't change a thing.
This recipe is fantastic and easy to make/follow. My children and husband ate it all up in one night. My ten year old son even said that it was "BANGING" lol. As suggested by other members I used the crockpot, doubled up on the seasoning, added two bay leafs, and used only half of the water. I usually do not follow recipes but did on this one and was very happily surprised. I've definitly found a beef stew recipe that I will follow and call my own from now on. Thanks everyone!
I accidentally put the peas in right away and they were fine. I also decreased the water by a 1/2 cup and added a bit of flour at the end to thicken it, but it was totally awesome!
Who'd-a-thunk that rosemary could make or break a stew? This is the way I will make it (with my own improvisations to vegetables) from here on out.
This was just okay- not great but not bad. The only thing I changed was that I doubled the spices and added some crushed bay leaves, and it still was too bland for my taste. The meat tasted the best after cooking for so long. I might try again with more spices, or even adding an onion soup packet instead of the onions to liven it up a little.
This was pretty good. Much much better than anything you can get from a mix, thats for sure! I made it in the crockpot on High for 6 hours, and everything was tender and delicious. Made a great dinner paired with the Amish Bread from this site!
Simple to make and the best beef stew ever. Kids love it!
I was very disappointed in the way this dish turned out considering all the rave reviews. I cooked it for 8 hours on low in the crock-pot. The sauce was very watery, even though I added the tapioca and the brown gravy mix. In fact, it was so watery that I had to serve it over egg noodles just to soak up all the juice. The veggies came out fine. The beef was fork tender, but was dry inside. I won't make this again. I just don't have good luck with crock-pot meals.
Need more spices-ketcup
This recipe was okay but bland. Needed to add lots of seasonings to it.
Excellent recipe,I followed other people's advice to flour and brown the meat before putting it in my crock pot and the meat came out juicy and tender and also added more vegetables than the recipe calls for, the whole family liked it! I'll be making it again many times. Thank you Maridele for sumitting your recipe.
Very Good.. YUmm
Went ahead and used my slow cooker for this...worked very well and was tasty. Even my son enjoyed it....and asked for left-overs the next night!
Doubling the spices is a must, as is adding a packet of beef gravy mix at the end. I substitute half the potatoes for diced turnips - great, and 1" pieces of green bell pepper. Take your bread machine out for this one. I made a Potato Rosemary Bread to accompany the stew. What an RX for a cold winter day! Thanks!
A perfect dish for the winter! If you make this ahead of time, it tastes even better the next day! Delicious!
pretty good stew...i left out the tapioca? sounded too strange. nothing great, but nobody complained! thanks for the recipe!
I made this for New Year Eve, it was wonderful. I floured and browned the beef for some additional flavor/looks, double the herbs, increased the wine (cheap merlot), and used a brown gravy packet as someone else suggested. Really liked the tomato in the stew.
OK, I gave this five stars, but I did make some additions. I know how some of you frown on rating a recipe that you've modified. First I substituted venison for the beef. I did not per-cook or brown it, although I may the next time. In addition to the frozen peas, I added frozen corn and frozen beans. I didn't thaw any of these, just popped them into the mix. My wife got me pearl tapioca and I didn't know what to make of that, but I just added the same amount. After cooking a while (crock pot) it seemed quite thick so I added a can of Campbell's beef consumee and a can of water. This thinned it out to more of a stew than like the pudding it was. Like any recipe I think one has to be able to adjust it to their way of cooking and tastes. I made this the night before and then kept it overnight in our garage which was at about 50deg F. We served it the next day (Christmas) along with Butternut Squash Chepotlie Bisque and it was great. I'll definately make this again.
This was a great recipe for a different taste than I am used to. I love the can tomatoes and herbs used.
good basic recipe. i also thickened it and added more seasoning and veggies (peas,more carrots and potato also chopped prunes (husband's family trad.)and i used garlic flavored oil to brown meat.
I'm not usually a big fan of Beef Stew, but this recipe sounded really good. I served it Christmas night and my family ate it up! I did thicken it with some potato pearls right before serving as we were using bread bowls and I didn't want it to leak through the bowl. I probably won't make it again for myself because I prefer to eat vegetarian dishes (the meat was expensive!), but I won't hesitate to make it for a family gathering. Thanks for the recipe!
I made this for my families Christmas meal. It was really pretty good. I browned the meat in some flour then put everything into the crock pot. Easy to make and everyone liked it. I only gave it 4 stars cuz I thought it could have used a bit more seasoning.
I took the suggestions of doubling the spices and adding the brown gravey packet. I also added mushrooms and peppers..it was a big hit!!!!!!
Sooo good and so easy! I decreased the meat to 1 1/2 pounds and added mushrooms and a bit more tapioca. Cooked it in my cast iron qoc au vin pot for 3 1/2 hours on 300 and oh my goodness, soooo yummy!
My family loves this recipe. I doubled the spices but did not add the gravy. This is comfort food at its best!!!
Had to leave out the peas because my slow cooker is too small at 4 quarts - everything else filled it to the rim. My 5 y.o. asked for seconds and cleaned his bowl twice, which never happens unless sugar is involved.
We were NOT impressed.
This is yummy stew - I like lots of meat so I doubled that part.
Mmmmm...good :) I think it was the tapioca that added that little extra "something".
Good Stew, I also doubled the seasoning, used 1/2 red wine, omitted the peas,only 1 sml can of stewed tomatoes because that's all I had so instead I used some of tomato sauce, I only put 1 cup of water in the stew and it was still a little watery.
Delicious!!!My family loved it. We will definitely be making it again. I cut the recipe in half and found that the next time I will use the 1 pound of beef and add more vegetables. I also cooked this in a crock pot all day. Loved it.
Amazing! Best beef stew I've tasted! After reading all the reviews and revisions, I went with the recipe as written - no modifications. In the oven, exactly as written. It was/is perfect as written. Thickness is appropriate for stew - very thick. Vegetables and meat were perfect - not tough, not mushy. I'll be the first to admit that I'm not a super-skilled cook, but I do ok. I've traveled a lot and know good food; it was great to produce really good food! Thanks!
Wonderful! I followed the recipe as it said but I also used flour and browned meat and held off using the beef soup base for 3 hours
Folks, how can this recipe be highly rated? As written there is NO liquid to be added. Other reviewers mentioned adding 1 cup of water - not in the recipe. Adding a packet of Beef Gravy mix - not in the recipe. As written, the only liquid in the cooking vessel is the liquid from the tomatoes, and 1/4 cup of red wine. How can this possibly be a stew. I started cooking it EXACTLY as written, then look at my cooking vessel and said “Nope, this will never work”. Someone PLEASE either explain to me how this recipe works or PLEASE fix it to how it really should be written.
It was OK. Nothing spectacular. I like barley so I added too much and it sucked all the liquid from the stew. That was probably why it was OK.