Italian Beef Stew

  • carolfitz Posted: 02/14/11
    Worthy of a Special Occasion

    If you follow the recipe, suggest you allow longer than 40min for prep. We cut the chuck into larger cubes, about 2". Subbed drained canned tomatoes for fresh and needed a longer final simmer to reduce the stew. Excellent results. Served with the rest of the Ravenswood Zin.

  • smith3576 Posted: 01/06/11
    Worthy of a Special Occasion

    This was just okay. Not worth the time and effort. It looked and smelled good, but the taste was pretty bland. I used half fresh and half canned tomatoes - perhaps that was why it was bland? Maybe it'll be better as leftovers but i won't make it again.

  • nyfoodie Posted: 01/11/11
    Worthy of a Special Occasion

    Good beef stew recipe - though I'm not sure if it's my favorite of the bunch. I'll likely make this again though. Used 2 plum tomatoes plus 1 can diced and dried spices. I didn't have basil on hand and I dried just isn't the same. I'm sure it would have been tastier with it but oh well!

  • Laurie18 Posted: 01/09/11
    Worthy of a Special Occasion

    Would make this again it was wonderful for a weekend meal. Put it together and let it simmer for an hour. Then put in that carrot and 1 hour until dinner. Even better the next day as the flavors developed together.

  • daylisa1 Posted: 01/17/11
    Worthy of a Special Occasion

    Loved Loved this recipe. I substituted portobellos for the creminis (because they were on sale) and canned tomatoes for fresh. I did not substitute the fresh herbs for dried--I think fresh herbs make all the difference. Fabulous weekend, winter meal!

  • Jordellen Posted: 01/04/11
    Worthy of a Special Occasion

    Really good flavors and very tender beef, but it did take a couple of hours to prepare. Not exactly a quick weeknight dinner, but it would be a nice, simple (but hearty) company meal served with cornbread.

  • jdleff Posted: 01/26/11
    Worthy of a Special Occasion

    Wonderful rich flavor! I used canned whole plum tomatoes and eliminated the water. Even better the next day!

  • SaraH823 Posted: 01/17/11
    Worthy of a Special Occasion

    This was delicious! Made it last night and my house still smells wonderful. Used 1 large can of peeled whole san marzano tomatoes instead of fresh...no other substitutions.

  • Beth911 Posted: 01/30/11
    Worthy of a Special Occasion

    Yum Yum! This stew was great. I went out on a limb and made it when company was coming not realizing one of my guests hated stew growing up. She raved about this one, got seconds and said that she had changed her mind about stew. We all loved it. Made it as described in the recipe except used dried spices. No problems getting it perfectly tender.

  • LauraLeigh8 Posted: 01/09/11
    Worthy of a Special Occasion

    We had this for dinner tonight and thought it was fantastic! Plenty of rich, deep flavor. I did find I needed to adjust the seasoning during the last half hour since it needed quite a bit more salt and pepper than the recipe called for. My only complaint was that the 1 cup serving size is pretty small. Without the baguette I served on the side, we would have still been hungry.

  • JGilman Posted: 01/07/11
    Worthy of a Special Occasion

    Fantastic. I had no trouble getting this done/tender in the time given. The flavor was fantastic. I used basic cubed stew meat from the meat department, and dried herbs instead of fresh, which may have given better flavor. Merlot for the wine. You can't use a non-stick pan for this recipe - you have to get stuff stuck to deglace and build flavor. My husband and kids (from 4 to 15) LOVED it.

  • MicheleMcGlone Posted: 01/17/11
    Worthy of a Special Occasion

    I thought this recipe was worth the time. I agree, it needs a lot more cooking time. But that's the beauty of stew, put it together and go do something else for the rest of the day. I really like the flavor.

  • Leah18 Posted: 01/03/11
    Worthy of a Special Occasion

    It took way longer than 45 mins covered, and then 1 hour uncovered to make the beef tender. try more like 2 hours. Other than that it was pretty good.

  • luv2sing21 Posted: 01/09/11
    Worthy of a Special Occasion

    This recipe is a time commitment. Not sure the prep and cook time were worth the end result. It was a bit bland. But, the day after leftovers were much better. I shaved parmigiano-reggiano cheese on top.

  • EmInIowa Posted: 01/31/11
    Worthy of a Special Occasion

    Best beef stew recipe I've ever tried! I used canned tomatoes w/ sea salt, subbed mushrooms for celery, and completely forgot to add the garlic. I used Colores del Sol Malbec for my cup of wine and it gave it AWESOME flavor! It was DELICIOUS! This will be my go-to beef stew recipe from now on.

  • BrittneyT Posted: 01/30/11
    Worthy of a Special Occasion

    AMAZING!!! This is the first stew I made in my first dutch oven. I did not have fresh tomatoes or fresh herbs, so I used canned diced tomatoes and dried herbs (used 1tsp where it called for 1tbs of fresh). I used potatoes in place of the mushrooms. Other than that I followed recipe and instructions exactly, and it turned out to be the best meal I've ever cooked and my husband is still raving about it! Served it with hot italian bread and red wine. This would be great to serve to guests also. Definitely a keeper!!

  • TaraMar Posted: 01/18/11
    Worthy of a Special Occasion

    This dish was absolutely worth the effort. I used all fresh herbs except for the Thyme. I substituted canned tomatoes as well and used a Cabernet for the wine. I think this recipe has definitely replaced my mother's recipe that I have been using for years.

  • allieoooop Posted: 01/31/11
    Worthy of a Special Occasion

    I admit this recipe involved a little bit of work with all the chopping and browning the meat, etc. but the effort was well worth it. I made it for our cooking club and everyone loved it. I followed it to a tee and the flavors were spot on and the meat came out perfectly tender. I will definitely be adding this one to my repetoire. :-)

  • olie1203 Posted: 01/20/11
    Worthy of a Special Occasion

    Love it! I have been trying all kinds of stew and soup recipes over the past year, and nothing really wowed me until this. I liked what the spices added to the flavor, overall it was a great dish. I had mine over some brown rice. I'm sure it would also be great with a baked potato.

  • adh214 Posted: 02/10/11
    Worthy of a Special Occasion

    Made this tonight and it was great. The only modification was borrowed from Julia Child. After the braise was complete, I used a colander to separate the braising liquid from the solids. I then reduced the liquid by half. Finally, I recombined everything adding the basil and parsley. It was great.

  • foreva81 Posted: 08/04/11
    Worthy of a Special Occasion

    a lil hot but delicious... i can eat this cuisine with rice,,, :) for those of you who like to cook, it never hurts to try dishes that are on my website. feel free to visit one of mine.. http://www.cometomyrecipes.co.cc

  • HappyEater Posted: 01/01/12
    Worthy of a Special Occasion

    I made this last night and it was delicious! Wouldn't change a thing. Worth the prep time - don't skimp on this part.

  • JimMarltonNJ Posted: 05/29/12
    Worthy of a Special Occasion

    Wonderful flavors from the fresh ingredients.

  • alissaj0454 Posted: 08/14/12
    Worthy of a Special Occasion

    My husband loved this stew!!! I had a little trouble with it initially but I couldn't put my finger on it. The flavor was a little strange to me and I thought it was a floury flavor, but finally my husband pointed out that it was the red wine that I was tasting. As soon as he said that I knew that that was what I was tasting. It was by no means bad, just a little different. The next day though it was so delicious!!!! I couldn't get enough of it. Wine taste was gone and the flavors got to know eachother. I added quite a bit more salt because it was a little bland. I also added a half of a jalapeno because I had it, along with some asparagus. We also added potatoes, which i recommend. Both were very good! I absolutely recommend this dish! Super hearty, lots of vegetables, meat was very tender, great flavor! I might do a little less wine next time or cook early in day so that it has time to sit and marry.

  • Penny1 Posted: 04/30/12
    Worthy of a Special Occasion

    This looked and tasted delicious. Like some others, I had to cook the beef much longer than the recipe stated. Next time I will cook an additional 1/2 hour prior to adding the carrots as I had to add another hour to the second cooking time which overcooked the carrots . We had the leftover stew for lunch the next day - even better. I served with toasted garlic bread and a simple green salad. Will definitely make again

  • georginac Posted: 10/15/13
    Worthy of a Special Occasion

    I made this for dinner tonight and it was very good. I did make a few small adjustments thought. Substituted stout beer for the red wine/water, added some chopped yam along with the carrots, used canned tomatoes, and amped up the spices (used fresh but also added about 2 tsp of dried italian spice). I think next time I'd also add more chopped onion along with the yams as well. The husband loved it.

  • cindy8 Posted: 08/14/13
    Worthy of a Special Occasion

    Love love this recipe. Have made several times. Do not skimp on the fresh herbs they definitely make the recipe!

  • Avivale Posted: 10/12/13
    Worthy of a Special Occasion
    Los Angeles, CA

    Top notch stew! Apply your best braising technique and this stew will really shine. I simmered for 3 hours, generously applied salt and pepper, and added a cubed potato along with the carrot slices. Serve with Italian bread, toasted, brushed with olive oil, and rubbed with a garlic clove. Perfect for dipping.

  • MMowry Posted: 11/13/13
    Worthy of a Special Occasion

    This recipe was tasty, but quite time counsuming. I felt that the end result was no better than other beef stew recipes that weren't as labor intensive. I probably won't make again.

  • robinarroyave Posted: 01/16/14
    Worthy of a Special Occasion
    Miami, FL

    Made this for Sunday dinner and it was wonderful! Served it with Cooking Light's "Basic Mashed Potatoes", and "Fennel Salad With Green Olive Vinaigrette". Great, great recipes, perfect menu.

advertisement

More From Cooking Light