Baked Beef Stew

Good base recipe, you can definitely make your own modifications. I add about half a cup of dry red wine. I also boil my water first and then add about four beef bullion cubes (instead of granules), get a broth going, and then stir in a few tablespoons of cold water whisked with a few tablespoons of cornstarch (instead of tapioca). This mixture gives me a nice gravy base to start off with. In the meantime I brown my beef (tossed with flour, garlic and onion powders, salt, and pepper) in a large saucepan (pot). Once it has browned I pour a little more red wine in the pot to loosen up the brown bits on the bottom (that's where the good flavor comes from), and then toss in my 'gravy' mixture and the canned tomatoes. I actually drain about half the liquid out because I add more water later. I then add all my vegetables...potatoes, celery, carrots, onions, peas...and then I add some addtional salt, garlic and onion powder, and some a few teaspoons of minced garlic (I looooove garlic) and just a pinch of sugar. I then add just enough water to cover the food, stir it up, bring to a slow boil, and then reduce heat to a nice simmer. I leave it on the stove for about an hour and then transfer to the oven for about another hour, or until the meat is tender. It's important to have enough liquid to cover your entire dish or it will come out dry and your meat will not be very tender.

Wow! This stew had a wonderful flavor. It was a big hit with my family. I did make a couple of substitutions: flour instead of tapioca, and onion soup mix instead of chopped onion. It was delicious. I will definitely make this again. From now on, however, I will leave out the cubed bread. I didn't care for the texture of it when cooked. Otherwise, it was excellent.

This was the best beef stew I ever made. I did tweak it a little bit. Since most stews are fairly bland, I started by first dredging the beef in flour mixed with salt, pepper, Italian seasoning, onion and garlic powders. I browned it in a cast iron dutch oven. I then took out the beef and added some beef bullion (mixed 1 1/2c. hot water w/3 beef bullion cubes) to loosen the baked on bits. I then added back the meat, 1 can beef broth,1 can tomatoes, the remaining bullion, 3 T. of corn starch with cold water, and all the veggies, omitted the celery (none on hand)and bread (forgot). I cooked in the oven, stirring occasionally, for 3 hours. My youngest son who hates onions ate 2 huge bowls. This is definetly a keeper!

A direct quote from my husband - "BEST STEW I HAVE EVER HAD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!" No kidding. I loved it too because the taste was fantastic and it was SO easy to make! I did substitute 1/4C water mixed with 3T cornstarch because I didn't have any tapioca and it certainly did the trick. This recipe will definitely be a staple meal with our winter comfort foods!

THis was an excellent stew! I usually make my stew in the crock pot, so something from the oven was a nice change. I lightly tossed the meat with garlic salt, onion powder and flour then browned it. I substituted 3T of cornstartch in 1/4 cup of water for the tapioca, and I used a can of beef broth in place of the water and bullion because these were the things I had on hand.

This was the first time I ever "baked" stew and it was fantastic!!! I altered the recipe a little and this is what I did... I used 2 cans of diced tomatoes with juice and then filled the can with water and added that too. I added 2 beef bouillon cubes (crushed) and 1 envelope of onion soup mix. Lastly, I added 1/2 cup of Ketchup. I left out the celery and the bread and used "Wondra" in place of the tapioca. Doing this left plenty of thick delicious gravy!!! YUM! Make with plenty of biscuits for dipping!

All I can say is DELISH!!! I read all the reviews and used alot of the modifications. I used beef broth instead of water, onion soup mix, and reduced the salt. I floured the beef and then browned it, which thickened the sauce, therefore not needing the tapioca. The entire family loved the stew and it was sooooo tender. I will definately use this recipe for years to come.

This is a very good beef stew recipe. I am now going to use this as my go to beef stew recipe from now on. Everyone loved this from husband to teenager to toddler. After reading other reviews I made a few modifications. First, I used 1 can of stewed tomatoes, 2 cloves of minced garlic, and instead of the water, I used approx. 2 cups of beef broth. I was surprised at how delicious this was, seemed pretty simple to taste so good! We had an unusually cold day here and this yummy beef stew was just the comfort food we needed!

This was a really good recipe. Two of my kids (who never eat stew) surprised me by eating this stew and liking it. I used tapioca flour and added the potatoes only for the last hour in the oven. I also omitted the bread.During cooking, the taste seemed to lack something, so I put in 1 tsp. Montreal Steak Spice and 1 tsp. Worcestershire. Definitely a keeper

I run a daycare in my home so I decided to make it for kids' lunch today. I only use the potatoes (tripled the amount), since not all like cooked celery and carrots. I did not have dice tomatoes so I just used a can of tomato paste. I browned the meat (put some flour on it first) in coconut oil, and baked all in pyrex glass pan with aluminum foil as a cover. After we came back from our morning walk, the kids commented on how nice the house smells! They each had a big portion and loved it, the meat was sooo tender. This recipe will become part of my daycare menu for sure!

This was such an easy stew to make. It was delicious!! Thanks for sharing :)

I just made this tonight. It was REALLY good and really filling. I have to say that I had over 3lbs of meat so I had to use two corningware dishes. However, I seasoned flour and browned the meat in batches before combining it with the veggies. I deglazed the brown bits with beef stock. I actually had to use a box of beef broth and two cans of diced tomatoes but I did use a lot of carrots, etc. to balance the amound of beef I used. I baked everything for almost three hours. After removing it from the oven I added the corn starch slurry and it thickened even more. Very delicious!

I substitute the tapioca for 3 tbsp of flour and it is great. Be sure to stir once in a while to help each piece of meat get coated. You will love this recipe!

This stew is great. This was my first ever baked stew. I hesitated with this one because I always slow cooked my stews and I was afraid that the meat would not be tender. Boy was I wrong. This was one of the best stews i have made and everything was tender. I did use starch, instead of the topcia. The gravy was smooth and the flavor was great. This meal is a keeper.

Both my husband and I loved this recipe! I only had 1 lb. of meat which was just right for the 2 of us so I cut recipe in half. I did add a little garlic, worchestershire and dried rosemary to the sauce and dredged and browned the meat first. oh yes, I left out the bread. I can't have it and didn't seem like soggy bread was a good fit for us. Will definitely make again!

This WAS easy! I checked on it after 2 hrs and it looked a little dry, so I added some red wine and cooked a little longer. MMMmmm! Delicious!

An excellent baked beef stew recipe! The first time I prepared this dish exactly as written. It was really very, very good! After that, I did modify it slightly to suit my personal taste, making it a 5 star recipe! But I don't believe you should give a review on a recipe that has been changed. Therefore, the 4 stars is for THIS recipe! Thanks for sharing it Diane!

I loved this stew and would personally give it 5 stars, but my husband thought my other recipe is better, so I compromised with 4. I love being able to stick it in the oven and forget it, and somehow I like the texture of the meat better than my crock pot recipe. Like others, I like the corn starch substitution. Try this recipe and figure out what tweaking your family prefers - you won't regret it!

I browner the meat in flour & seasonings and subbed cornstarch/water for tapioca but otherwise followed recipe.. Meat was so tender and moist! Delicious!

This is our favorite stew recipe. I deglazed the pan I browned the beef in with red wine and thickened with 2 T cornstarch in 2 T water instead of tapioca. Fabulous recipe!!

I made this during a recent snowstorm. What a great warm comfort food meal. I added in some corn and peas, but other than that I made it as listed. It was really good with a loaf of crusty french bread. We had enough for leftovers and it might have been even better the second time.

I really liked this, and it was pretty easy, but I wish I had NOT taken reviewers' suggetion to dredge the meat in flour first - I didn't like the consistency of the gravy with that addition. Next time I will brown the meat with spices (not as much black pepper next time) and just add a little more cornstarch to the gravy to thicken it - it didn't need as much water as I thought, either (I like a thicker oven stew). But overall we were very pleased!

Very good and comforting. Insead of water I used beef broth.

Baked 350 covered for about 3 hours. I also added some left over mushrooms I had on hand. As one reviewer suggested, make sure there is enough liquid. I added a little more water and beef granules to cover. Turned out delicious with a lot of good flavor.

Just may be the best entree recipe I've pulled off this site. We've made it several times and it never disappoints. Great for these days with snow on the ground. Bob M.

Just finished making this and boy does my house smell good. This is my first time making stew from scratch and this will be my go to recipe. The only change I made was I used flour instead of tapioca and beef stock instead of water. I also added a dash of red wine. Gotta go eat now :)

This beef stew is delicious, especially the second day after the flavors meld together. I will definitely make it again! I followed the recipe closely however I did make a few minor changes. I sauteed the beef in a small amount of olive oil with freshly minced garlic which added additional subtle flavor. Rather than use a tablespoon of beef bouillon granules, I used Better than Boullillon beef base that comes in a jar purchased from the supermarket. It has a more concentrated flavor providing a more full bodied sauce with a touch of kick to it. No celery on hand and I deliberately omitted the bread, neither of which were missed.

excellent! meat was very tender...although i didn't have tapioca. instead i seasoned the meat w/ salt and pepper, then rolled it in cornstarch and browned it. it won't get as thick as it would with tapicoa, but it makes a decent substitute.

I have made the stew several times and we love it every time! Everyone who tries it now makes it themselves. The only changes I make are that I use a good cut of beef, like boneless sirloin and I omit the bread. I use the tapioca and think it works fine.

This was wonderful. I added some extra spices like others suggested. I did use broth instead of water. The next time I make it.......I will make the cubes/cuts of meat smaller and addd more broth. Easy to make.......everyone loved it.

Exactly what I was looking for!

I only gave this four stars because the stew beef, I used cubed chuck, did not come out tender as I thought it would. I think possibly I browned it too long. The next time I make this, and I will certainly make it again, I will try putting the meat in the casserole in its "raw" state. When I make my stovetop receipe, this is how I do it, and Inever have a problem with tenderness. With that said, this stew is delicious, I may have just screwed the meat up a bit. Thanks for the recipe.

We absolutely loved it! I sprinkled lots of black pepper and garlic powder on my meat then dusted it with flour. I browned it first, then added the veggies and covered with beef stock. I simmered for about 90 minutes on medium low (my oven isn't working). Everyone loved it!

I coated the beef meat in seasoned flour (cajun seasoning, garlic powder, old bay, onion powder, paprika, thyme, romemary, and a few other random seasonings). I also used cornstarch because I didn't have any tapioca as well as using beef broth instead of granules and water. we love garlic so I added garlic to the vegetables. I forgot to add the bread but still delicious!!

Excellent. Hubby said it was the best beef stew that he could remember ever having. Made the following changes suggested by others: 1) used a can of beef broth in place of water and beef bouillion granules. 2) used a few tbsp of cornstarch in a few tbsp of water instead of the tapioca. 3) omitted the sugar. 4) added onion soup mix in place of the onion. 5) omitted the slice of bread. 6) added 1/4 cup of red wine. 7) did not brown the meat before adding.

My niece told me about this recipe. She said it was the best beef stew she'd ever had. I made it for a party I was having and it did not disappoint! It was fantastic! I baked it in my crockpot insert, then after baking it, I kept it warm for the party by using the crockpot! I will not be making beef stew any other way again!

I added 1 can beef boulion soup instead of water and beef boulion cube. added pearl onions, frozen peas and 1 tblsp of soy sauce. I added seasoning to the flour that I coated the beef with. Mixed altogether and baked on 325 for 3 hours.

WOW! I made this recipe because I was snowed in and thought I would try something new. I invited the two widows that live in the apartments on either side of me for dinner and both RAVED about this. They said its the best stew they ever had! -- That being said I made a few minore changes. I did flour and brown my meat in a dutch oven that I baked the stew in. I also left the bread out (I forgot) Still, this was an amazing stew. Anyone who reads this should give it a try. You wont be sorry!

Very, very good recipe!!!! I will never make stew on a stove top again.

Hey - this is the submitter. :) There shouldn't be any tapioca balls if you use INSTANT tapioca. Check the box to be sure. At least, it's never happened to me! :)

Wow. I cooked exactly as the recipe stated, even though I had to hunt through Krogers to find instant tapioca. I was a bit skeptical about the sugar as an ingredient, but the taste and texture of the final product was wonderful. Rave reviews from all diners -- they liked the unique qualities that come from baking. I think the the carrots had a particularly good flavor, a sweetness that I haven't tasted in a beef stew before. I'm sure the suggested modifications all add interesting aspects to this recipe, but try it at least once just as it is presented. It's great.

This is fabulous! I used 2 cans of beef broth and 4 T. cornstarch instead of water, beef granules, and tapioca. I also decreased the salt to 1 tsp. and omitted the bread. The flavor was wonderful! My husband loves it.

I love this recipe as well as my husband and it is so easy to make. Just wonderful.

This recipe is the one that my Mom baked for us and the one I bake for my family, now 45 years later...grinding the instant tapioca into a very fine powder gives a much better texture to the stew, which is simply good, homemade comfort food...round this off with biscuits and apple pie and I am home again!!

I have made a lot of beef stew in my life, but none as good as this. I added a few herbs, and fresh leeks. it needed to cook to long for the liquid so I added a cup,of broth, but pretty much kept to the recipe. It's rich and full,of flavor. it's my recipe for stew from now on. Thanks

followed cheftastey's advice. It was awesome stew!

i tried this recipe,it was great,so good, make you wanna smack ur mommy(smile)i'rate it 5 stars.

I took the advice of others & made a few changes. First I dredged my beef in a flour/salt/pepper mixture, then I browned it in a Dutch oven in 1/4 c. peanut oil. I set the meat aside, then added 1 c. water & 1 tbsp. beef base to the drippings in the Dutch oven & deglazed it. Then I added my onions, & cooked them down for ~15 minutes along w/ half a packet of Lipton's Onion Soup mix. Then I put in the rest of my ingredients: can of tomatoes, 5 golden potatoes, 4 stalks of celery, 3 cut up carrots, my beef bits, & a lot more water, plus cornstarch in COLD water once my 'soup' got hot. I'm not sure how much water--just keep adding it & making sure ALL your ingredients are sunk in the water throughout the cooking process! Things will cook down & you will be able to quit adding more water at some point, but don't be stingy with it. I did not use tapioca (though I would have if I had some) & I would never put bread in it. I added 2 cloves of garlic, minced, & would add more in the future; I also added a lot of black pepper & would add more of that, too, in the future. I thought this had a great flavor, reminiscent of my mom's, though I think in the future I will have to also add some tomato paste to make it even more like my mom's. If you find it too salty, the problem likely lies in the bouillon, beef broth, soup base, Lipton's mix, and V-8 you're using--all these things contribute a LOT of salt, so keep that in mind :)

Loved it! Didn't have beef broth so I used a can of Campbells Onion Soup. Added it to the water, tomatoes, cornstarch and vegetables. Baked it in a cast iron pot for about 1hr 40 min. Beef was tender, sauce was delicious and just thick enough. I used carrots, potatoes, mushrooms and a yam. No onion because I used the onion soup. Will definitely make many times again.

Loved that it tasted fantastic without the 'browning the meat' step. I doubled the recipe with great success. Just added some dried rosemary and thyme and I'm definitely making this one again!

This was soooo good. Such great comfort food. I used corn starch as the thickening agent and cooked it at 325 for 3 hours. Used canned beef stock and a little extra water, as well as some minced garlic while i browned the beef. Such a great meal, with fresh 12 grain loaf.

Husband who's a stew snob LOVED this! And my 1 year old ate 2 bowls! I did make a few changes based on other's reviews---dredged meat in flour mixed with garlic and onion powder before browning. used 3T cornstarch with 1/4 cup water instead of tapioca, used 2 cups beef stock and added 1/4 cup red wine instead of water and boullion-. used 2 5.5 oz cans tomato juice instead of tomatoes, skipped the bread and added 2 garlic cloves. Cooked 325 for 3 hours.

Loved this Recipie! I am not a big meat eater, but my husband is and really enjoyed eating something other than chicken! I also used cornstarch instead of instant tapioca and it worked perfectly! Thanks!

Followed the recipe exactly & turned out to be a weirdly sweet tasting stew :( I don't think instant tapioca is a good blend for stew and the bread chunks ended up very soggy.

Great & tasty meal! I was intrigued by the recipe to "bake" beef stew and using the ingredient - instant tapioca. My tweeking was to put stewing beef in ziplock bag and add flour & spices (rosemary, thyme, etc.) to the bag to coat beef stew before browning it. Used olive oil to brown meat along with some of the chopped onions and some crushed garlic (about 2 cloves). I used beef stock, this is what I had but would use the stock or beef broth instead of water. When mixing everything together I used about a tablespoon of Worchester Sauce and a little shy of 1/2 teaspoon of Kitchen Boquet (I use this when making brown gravy). I did not add the bread. Other than that I followed the original recipe with fantastic results.

Thanks for posting this awesome recipe, it's delicious & yet so simple to make! I'm going to try the crockpot nect time. P.S. I added barley to mine.

I used 3TB cornstarch and just dissoved it in the broth added another cup since it all looked dry (didn't have bullion). I added fresh sliced mushrooms and garlic. Let me tell you! It smelled incredible baking although it looked a bit suspicious at first. My husband is completely spoiled and always has a suggestion on how I could have made it better or just be a food critic. He ate 2/3 in one sitting. Left me a bowl. So satisfying and hearty. Delicious! You cannot go wrong here people. The beef was ever so tender. Needless to say I shined...for once.

Very good! I made this without any changes to the original recipe. It's a keeper.

This is wonderful! I used flour instead of tapioca. I also omitted the celery and onions because my husband won't eat them. I followed the advice of others and left out the bread. My husband and I both really enjoyed this recipe although we prefer to have more liquid. I may make some adjustments next time.

I loved this. I completely forgot to add the onion and it was still fantastic. Since I had it on hand, I used tapioca, and it was a great consistency. I did not add the cubed bread, because that didn't sound good to me. I would definitely make this again, it was full of flavor. I don't think this recipe needs as much reworking as some others have suggested, it's really good as is.

Easy to make and very good. However, I didn't use onions and put fresh sliced mushrooms in. I also added an extra cup of water with boullion and it turned out great!

This is a great recipe. Try these modifications: Take 1/2 cup flour & add black pepper, steak seasoning, garlic powder. Mix with cubed steak & brown in a skillet. Remove from pan. Add to the pan the tomatoes,water,bouillon,sugar, & tapioca & bring to a boil. I added more beef broth & then a can of cream of mushroom soup. Then mix with veggies & meat & bake. It was great!!!

I love this recipe. I make it exactly as written, except I use flour instead of tapioca and an extra cup of water. My boyfriend requests it all the time.

I think this is a great recipe! I've done a little bit of tweaking to perfect it. 1) Instead of using the beef boullion, I get a container of beef broth. After I put in all of the items in my cooking pan, I cover everything in beef broth. I try to ensure that all the meat is fully covered in broth. This way, the meat comes out tender. 2) Since I'm adding in so much broth, I usually add an additional tablespoon of tapioca so the broth thickens. 3) We like tomatoes. I use about 1.5 cans of tomoates instead of 1. 4) Celery seems kind of sparse as the recipe is written. I usually cut up a couple more stalks.

This recipe is awesome it makes you feel like you're getting a big hug from your grandma. My husband and 2 kids loved this. The only thing I did'nt use was the tomatoes. This was so delicious and easy to make I had time to bake a cake. Wow Wow Wow

This was really, really wonderful. I used 1 1/2 Tbsp of cornstarch instead of tapioca, and used probably 3 1/2 cups of beef broth. Added lots of ground pepper & garlic powder to the beef when it was browning, and chopped up three cloves of garlic and threw those in there, too. The meat wasn't as tender as I like it to be but the flavor of this stew was awesome! Possibly the best tasting stew I have ever had.

A real flavorful beef stew.. So easy, just pop it into the oven and relax. A real winner !!

This is really good and very easy -- we've made it several times. I follow the recipe exactly, except I add about three slices of chopped day-old bread (instead of one), which really helps to thicken the sauce without all of the hassel of adding cornstarch or flour. We also occasionally add a handful of corn.

This was great! I brown the meat with red wine. I also took the advice of a reviewer and made a broth with 4 bullion cubes and a cup of water and added some cold water whisked with cornstarch. It made a really yummy gravy and gave some good flavor. Otherwise, I follow the recipe exactly. My husband asks for it at least once a month.

By far the best beef Stew We've eaten! I used a can of diced tomato with green Chili and loved the added Kick.

The flavor was really good, and even better on the next day. However, next time I will cook it in the slow cooker. The tip of some of the beef was dried out because there was not enough liquid to submerge them in, even though I used twice as much canned tomato and increased the water amount. I also added extra sugar to counter the extra tomato.

after following the directions of the other members *leave out the bread an use cornstarch instead* this was perfect! i added a little extra garlic cuz i just love it and a bit of red cooking wine when browning the meat. after an hour and a half in the stove the meat would fall apart if i stuck a fork in it! LOVE LOVE LOVE! ps DO NOT leave out the onion, it really gives it such a nice flavor!

I would give this 5 stars but I changed it up quite a bit so only 4. I seasoned some flour with salt, pepper & garlic powder in a plastic gallon size bag. I then tossed the stew meat in there and coated well. I heated about 4 T. of oil in my large oven proof skillet and sauted the beef. I removed the beef just when brown and added the carrots, celery, potatoes & onions and sauted in the drippings for 2-3 minutes, scraping the bottom of the skillet. I then added the tomatoes and the stew meat back in. I then added enough homemade beef broth to cover, put a lid on it and put in the 375 oven. After about 1 1/2 hours I checked it and most of the liquid was gone so added more beef broth. Baked another hour and it came out perfect. The meat so tender, the potatoes & carrots held together nicely. I will surely make this again this winter.

This was the best beef stew, i like this better then the one i did in my crockpot. There is so much flavor. Yummy

I left out the sugar and instead of water I used real beef stock that I'd made and put in the freezer earlier. It had a robust full flavor.

This recipe is excellent. I followed it exactly. I did not have any 'small tapioca balls' that others have mentioned, I think because I pulled the stew out of the oven after an hour and stirred it up good, re-covered and baked for another hour. I served it with a good, hearty bread.

I followed the recipe just as is... although with fresh tomatoes a plenty I cut up fresh tomatoes instead of using canned and added a cup of tomatoe juice for added flavor... umm... ummm... good!! Just as a note my meat was frozen so I just threw it all in the oven at only 300 and let it cook 7 hrs as I projected... stiring once during that time & cutting meat off the soup bone.

I didn't have potatoes, so added another cup of water and some barley. The entire family loved it!

I Love it! It's so easy. The meat came out really tender. The best beef stew I've ever had! Thank you for sharing the receipe

I used the quick cook tapioca and it worked fine - no lumps noted. I used a jar of my canned tomato juice in place of the canned tomatoes w/juice;and left over beef broth for the water. I also added fresh garlic to the beef when browning. It turned out very good, my whole family ate it including my two picky eaters. The only problem was it was a little too salty for my taste. Next time I will cut back on the salt.

Delicious and easy! There was a lot of flavour in this dish. I definitely would make it again, however I would change one thing. I didn't like the chunks of bread in it. They got really soggy and my guests were asking "What's that slimy stuff" haha. Other than that, it's a great dish.

This was the greatest stew I have ever made==thanks to the recipe! We loved it at our house. It tasted so different baked in the oven and I never would have thought of it. I also tweaked it a bit: added 1 medium onion chopped, 6 oz of Portabella mushrooms, frozen string beans. I left out the tapioca, but found a McCormick Beef Stew packet and added that with more water. It was so good. My son came over and he helped my husband and I finish the entire thing!!

My mother used to make this stew which she called "French Beef Stew". I lost her recipe and then found this one, which is her exact recipe. I just made it for 50 people for a church dinner and got nothing but rave reviews. I had several people comment that it was the best beef stew they've ever eaten.

Tomato taste is very strong instead of a nice blend of flavors and I followed this recipe to the letter and it was very dried out.

I have never baked my beef stew. It came out really good. I will bake mine from now on!

My grown daughter said that this is the best stew I have ever made. I liked this recipe so much I will never make stew in a crock pot or on top of the stove again!

This recipe is easy to let cook on a Saturday. I probably will make it again. I used some extra spices - garlic, sage and rosemary. That's only because I have them in my garden. I did not have any bouillon so I just used the extra broth from cooking the meat and it worked well. Makes a nice home-cooked meal.

Had I not made some changes to this recipe, I would have given it five stars because the flavor is outstanding. If you are looking for the classic flavor and texture of beef stew, this is it. Instead of using tapioca I used 3T cornstarch dissolved in a cup of beef broth. I also used beef broth instead of water to kick up the flavor. I've never used the slice of bread and haven't missed it. Again--a delicious recipe--really hit the spot!

Tried this last night and LOVED IT! I made a couple of changes: left out the potatoes because I wanted to try the tapioca - enough starch - but liked what the tapioca did for the recipe. Also left out the sugar and added 3 cloves of chopped fresh garlic. Baked it in my cast iron dutch oven with the lid on and it was yummy! Suzie, Oneonta, AL

My husband & I loved this soup

Okay, but I wasn't real crazy about the bread in it. I think I'll stick with my recipe which is similar.

Was good and I would make it again just needs a few more seasoning added and instead of tapioca I coated my meat in flour before browning and my stew thickened just fine that way

Excellent Stew Recipe. Easy and turned out perfect. I used beef broth instead of the water and beef granules, threw in some minced garlic and used cornstarch instead of instant tapioca - no bread either. WONDERFUL!

A satisfying version of beef stew.

Followed suggestions of others, used slow cooker, floured the beef instead of using tapioca or corn starch, doubled the vegetables. I was a little concerned that the veg were sitting two inches above the liquid line, so I also added a small tin of V8 Juice and 1/4 cup of red wine....left it for the day. After 8 hours on 'combined high/low' setting, we had a wonderful enjoyable meal, in a bowl, served with garlic bread...yummm.

I was very skeptical as to how this would turn out but must say it is very tasty! I think I would cut down on the salt next time as it was a bit too salty for me and also agree with everyone else about the liquid. I added two extra cups of water. Also replaced tapioca with flour.

I've made this many times with great results. I leave out the bread slices though. I also season my meat with pepper, garlic powder and salt when browning. Then I add a li'l more garlic and seasonings like thyme to the batch before baking. Delicious!

My husband said this was the best stew I have ever made! I have to agree. I made some minor changes based on other reviews and it was great. To me a sign of a good recipe is one that can be customized to your tastes and still be awesome. Thank you for sharing!

I had already started to use my new slow cooker so I just followed the recipe except I used flour and beef base that I send away for. It tasted like beef from expensive restaurants. I followed everything else exactly. It was just what I was looking for. Yeh! Everyone loved it! Thank you, thank you thank you!!!