Classic Beef Stew
Total TimePrep: 15 min. Bake: 2-1/2 hours
Makes8 servings (2 quarts)
I love beef stew. This recipe had a delicious flavor and aroma. While it was cooking I was counting down the minutes until it was done.
This the best beef stew I've ever made. I love all the flavors. It's hearty and filling. I wish for more of the soup so next time I make it, I'm going to add more beef broth.
My family loves this stew. It is easy to make and is a good comfort food. Equals 6 WW points per 1 cup serving
I've made this a number of times. I cooked on the stove top and add more broth as needed. Makes a big pot and is absolutely delicious
I substituted cornstarch for the tapioca, and still turned out great. Really should have doubled the recipe though. Oops! I'm intending to try this with pork this evening, just to see if it turns out well also.
This is fabulous! I have never taken the time to do this in the oven and I was so pleased with the outcome. I only wish I had made more! The meat was so tender and the vegetables cooked to perfection. Great recipe!
Took this to a potluck last night and everybody loved it!
I followed the recipe except for adding more beef broth and about 1/2 cup of red wine. I also used a can of Rotel fire roasted tomatoes with chilies in place of the stewed tomatoes and dredged the meat in flour before browning. This was an excellent beef stew. My husband absolutely loved it!
This was easy and delicious! I used a chuck roast instead of stew meat since it was so much less expensive. My house smelled delicious, I also doubled the beef consommE others recommended and also used a bit of merlot. I did toss the cut meat in flour with a bit of salt and pepper. My family loved it, and I served the leftovers the next day over mashed potatoes. Delicious!!
This is wonderfully-flavored, tender, and healthy as well.... esp. if you can find low-sodium broth or you make your own. You can save money (and calories too) by buying an inexpensive roast on sale and cutting it up to make your own stew meat.