Wonderful flavor. I used beef shanks instead of a chuck roast and threw the bones in for extra flavor. Also added mushrooms, just because I had them in the fridge. Will definitely make this one again.
Hearty Beef and Potato Stew
shankoene Posted: 01/09/10
Leilani75 Posted: 11/23/08
This is my favorite beef stew recipe! It's perfect for a cold wintery night. I followed the recipe and did not make any changes.
EllenDeller Posted: 01/25/10
Not a "special occasion" but definitely four stars, this is a great basic recipe that can be infinitely adapted. I use ALL broth (why would you dilute flavor with water) and add in red wine, grated lemon peel, a bit of crushed red pepper. I've made this many times using different vegetables like turnips, rutabaga, celery, and I've added green peas at the last minute. And I've cut the recipe in half, and into thirds, always with good results. A one-cup serving size is generally too small for anyone except children, so count on it serving about half the number of people indicated. I usually put out a green salad and bread.
Skipper Posted: 01/18/09
FABULOUS! Even better the next day. Everyone loved it. I did not change a thing. Will make again.
lovestoputter Posted: 05/08/11
I have made this many times, and it is one of the most flavorful beef stews ever. It's my favorite version. Don't be afraid of the amount of garlic. It mellows out in the long cooking process. I too add mushrooms and often rutabaga.
stacylynn Posted: 09/30/11
One of our favorite beef stews, I usually don't bother peeling the potatoes & add a tbsp of tomato paste into the mix. I also cut the beef a bit smaller & brown it deeply for added flavor. I was just waiting for the fall weather to start before making it again this year. Addendum: by scheduling accident, found that cooking stew for 2 hours before adding potatoes, then cooking for only 1 more hour made them perfect & not mushy.
CherylR1954 Posted: 12/21/11
I loved this stew. Served it the next day for lunch with a friend. She loved it as well. The only thing I changed was to whisk (actually, I just combine and shake in a jar) the flour w/beef broth rather than water and use beef stew meat from the local market which does a great job of trimming. The cooking time really tenderizes the meat. It actually means, too, that you don't have to prep everything at once. A nice dish to make in an afternoon when you have to multitask.
SanDiegoJes Posted: 04/25/12
I really enjoyed this recipe, the only thing I will change for the future is the cooking time. The meat was tender well before the allocated cooking time, and the carrots and potatoes were well done. I do like my veggies more on the al dente side.
pdxoxs Posted: 01/09/13
I would give this recipe a 4.5 and higher but not quite a full five. Although I thought the recipe was great, I felt that there needed to be more carrots and the meat sizes needed to be smaller. Of course, the meat was so tender that it was not difficult to cut in the soup, but I still felt like the chunks were too big and in the future I would cut them to about 1.5 “ instead of 2 “ cubes. I think the time is on a need basis, and I found both my meat and potatoes, which still had skin on them, were done much sooner than the recipe stated. I found that had I stuck to the actual serving size there would have been exactly 12 servings in this meal, but over the several nights of eating it I found it served about 10, which by all means was fine given this was leftovers for two. On the last day, after eating this for 4 days straight, I used the stew to top some brown rice to mix it up and it was delicious.
skspillman Posted: 05/21/12
I made this over the weekend with just a couple of changes. I used dried rosemary instead of fresh and cooked it on "low" in the crock pot for about 8 hours. I found I enjoyed it more the next day, when I sprinkled a little steak seasoning on top.