*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of worchestershire sauce and a drizzle of balsamic vinegar. I also omit the mushrooms and bump the potatoes up to 3 cups. I add chopped fresh rosemary to the dumpling batter. YUM!
This stew was excellent with a few changes. There isn't nearly enough liquid in this recipe as written. I used two 14 oz. cans of beef broth and about 1 cup of water. I also added extra beef granules for flavor. I left out the mushrooms and they weren't missed. I browned the meat onions and garlic all at the same time. I used 1 tsp. season salt instead of plain salt and added 3 bay leaves. I let it simmer about 30 minutes after adding the veggies then another 20 with the dumplings. I used my own dumpling recipe instead of the Bisquick one. This was a delicious meal for a cold winter night. Very tasty and comforting.
Great stew recipe very flavorful. I made just a few modifications----browned the beef cubes in olive oil instead of butter used beef broth in place of the water (upped to 3 cups) and used "lite" baking mix and skipped adding the butter added 3 Tbls. of parmesan cheese instead. Wonderful will use this recipe in the future.
I think this is a really good "base" recipe for beef stew including all the essential ingredients. However I made a few changes and ended up with dynamite results and lots of flavor. First I used butter and olive oil to brown the beef because I love the two flavors together! I also browned the beef with the onions and garlic which acted as a seasoning for the beef; without it the meat is bland. Setting the beef aside I cut up my celery mushrooms and carrots and threw them in the crock pot. The idea of dumplings was good but I used potato gnocchi you can get right off your supermarket shelf. This took the place of the dumplings and the potato. I threw the meat over the veggies the dumplings over the meat added 2 cups of water a can of low sodium beef broth and a can of french onion soup. Cooked on low setting for 4 hrs and it was out of this world!
I did make some changes a few suggested by other reviewers and basing my rating on them so I apologize to the "rating purists"... but I think this recipe would be pretty good even without the changes. Ingredient changes: 1 can chicken broth and 2 beef boullion cubes instead of water 1 can sliced potatoes plus the water for the cubed fresh potato and the biggest change was using the Herbed Dumplings recipe found on this site instead of the biscuit mix. I also cooked the meat with the onions and garlic and added some worstershire sauce and red wine.
This was great after a few changes. I took the advice of other reviewers and used 2 cans beef broth 1 can water and a packet of McCormick stew seasoning. I also served it with Italian bread to sop up the deliciousness (instead of making the dumplings). Maybe next time I will add a little flour or cornstarch at the end to make it thicker and use pearl onions instead of the onion slices. Overall a great basic recipe!
This stew was very good even though I didn't add the dumplings. I used green peas instead of celery green pepper and mushrooms. I left it to simmer overnight in my slow cooker and it made the whole house smell good. The result is very good.