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Here's a good old-fashioned stew with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. I make it often this time of year. Alberta McKay, Bartlesville, Oklahoma
Nutritional Facts 1 serving (1 cup) equals 245 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 751 mg sodium, 14 g carbohydrate, 3 g fiber, 24 g protein.
Originally published as Classic Beef Stew in Taste of Home December/January 1994, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 05, 2011 by rosieannh
One of the best stew recipes I have ever made
Reviewed on Nov. 06, 2010 by Jedinva
This is my "go-to" beef stew recipe. It works well also in the slow cooker.
Reviewed on Feb. 20, 2010 by samwille
This was easy and tasty. I didn't have tapioca on hand or a can of beef broth so I added the same amount of liquid and a couple of bouillon cubes. I dusted the beef with flour as I browned it and then added all the rest of the ingredients to my dutch oven at once and baked for 2 hours. Turned out perfectly.
Reviewed on Jan. 30, 2010 by daisey5
I cut it in half and did it in the slow cooker.
Reviewed on Nov. 03, 2009 by drangel
Very tasty, I make this all the time. I also add about 2 T. of sugar, delicious.
Reviewed on Apr. 07, 2009 by sandyshores
This stew was so tastey! I will cut the vegetables smaller next time to speed up the cooking time, but all in all it was delicious! I finally found a stew I'll make again!
Reviewed on Mar. 19, 2009 by jslvsclf
Excellent! A recipe I return to time and time again, knowing it will always turn out perfectly. Thank you!
Reviewed on Dec. 07, 2008 by kfijan
This is easy and absolutely delicous!
Reviewed on Jun. 18, 2008 by kzig
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