The Best Beef Stew
Total TimePrep: 30 min. Cook: 2 hours
Makes6 servings (2-1/4 quarts)
Absolutely the best beef stew I've ever tasted. I made only these adjustments from the recipe, but otherwise followed it faithfully: 1) I added 2 stalks of sliced celery, 2) I added 2 additional cups of beef broth, 3) I used red wine vinegar, not balsamic vinegar, and 4) I had no herbs de Provence, so I used a 1/2 t of an Italian herb blend. We used a Cabernet Sauvignon for the red wine and I made sure to use high quality stew beef. This made the beef as tender as butter. Incredible. Don't skimp on the smoked paprika and use a lesser type--it layers in a sublime flavor.
Came out with a funky smell and after taste. The meat was round roast. I didn't roll it in flower before I browned it as I missed that step. Otherwise I did it just as recipe stated. Don't understand what went wrong. It seems the broth is the issue. Totally bummed because I have a ton of soup and its a waste.
2/26/2020: I made this stew and I found it to be very tasty. I did not have smoked paprika, dry red wine or canola oil on hand. I used red cooking wine, a sweet and smoky grilling rub, 2 Tbsp. vegetable oil and 1-1/2 tsp. DRIED rosemary leaves. Thank you for this recipe, James Schend!
I am just now starting to make this beef stew what does the vinegar do and what kind of wine I’m not sure I have any wine ??.
to each his or her own. i include fennel bulb, turnips, and green beans, lose the peas. no heavy wheat flour-based roux either, i blend in some of the vegetables for thickening.
Love this recipe. I found this recipe in mid December and I've made it 3 times since then. I'm making it again this week for company that's coming over. I didn't add the bay leaves and instead of beef broth I used chicken broth. I always use chicken broth even when a recipe calls for beef broth because I just don't like it. That's the only thing I changed. I add the carrots first and let them cook for about 15 minutes before I add the potatoes. I cut my potatoes in big chunks so they don't get mushy their firm but cooked through. Would love to see more recipes from James Schend.
Really enjoyable stew. I actually didn’t have wine so I subbed strongbow dry cider. The taste was amazing...right up until I added the balsamic at the end. I agree with the other review I really could have done without that.
I tried this and it was a sure hit. I will use this recipe point forward over my crock pot. The meat was super tender and the flavors melded so well. The only deviation: I did not add the peas and I used Hungarian paprika as I had it in the pantry.
This was a superb recipe, right up until that last Japanese technique with the vinegar thing! It gave the stew a "twang" in flavor, which in my opinion did nothing for the recipe except (almost) ruin it! I prefer the major taste of beef stew to be savory, not vinegary "sweet." I'll skip that step next time! Just personal preference maybe... Thanks for a great recipe!
This really WAS the best! We all loved it and I made only a few tweaks. I left out the herbes de Provence because I didn't have any here and it was pretty pricey stuff. I've never used it before and didn't think I'd use it again except in this stew. I didn't miss it because I don't even know what it tastes like. I substituted fresh thyme for the rosemary because we don't much like rosemary here. The rest went according to the recipe. If you use a good wine, you get a great flavor. The balsamic vinegar towards the end is a wonderful finishing touch.