Followed the recipe (except I scaled it down for 4) as written for the exception of mushrooms. Made this for company and had to leave them out because of an allergy to them. This was enjoyed by all.
Beautiful recipe, just what I was looking for with the tomato base. Fit perfectly in my 6 quart dutch oven using near exact measurements and I took some extra time to brown the beef in batches. I simmered on low for more than 2 hours with heavy lid and I added the carrots and potatoes at the same time rather than separately as suggested, it probably took another hour and then at end added the mushrooms. This was so good!
This is a great one-pot recipe! The only addition I made was to deglaze the pot with 1/2 cup red wine after browning the beef.
I would definitely say it's a repeat recipe, but add more paprika and less Worcestershire sauce. The sauce was a bit much. I'd say add half or 2/3 the sauce, and perhaps another 25% paprika. Add more carrots as well. Other than that, quite delicious. The recipe doesn't say whether to stew uncovered or not, but I tried uncovered and it started to develop a skin on top. I suggest partly covered to allow it to thicken without a skin.
This was really really good. The only thing I’d change is to add the carrots and potatoes earlier. I like softer veggies in my stew. Otherwise, perfect!
Everyone loved it! I followed the recipe exactly.
Made as directed but my tomatoes were "chili ready" with a touch of chili powder taste. This only enriched the flavor and made it more robust. Excellent recipe! Thanks!
Great recipe! I made it for my family and they loved it. I was planning to freeze the leftovers, but we finished them in 3 days! I recommend this recipe and I plan to make it again.
The family loved this recipe. The tomato base was a nice change from traditional beef stew. The only change I made was to substitute red wine for water.
