Red Wine Beef Stew

  • saj723 Posted: 01/24/09
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    Absolutely delicious! My husband and I couldn't stop saying how wonderful it was and it heated up great the next day as well. I did substitute the broth for the wine and it was so good!

  • SJYentes Posted: 01/17/09
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    Very good. I had a box of baby portebella mushrooms in the refrigerator, which were perfect in taste and eye appeal. I fixed it in a cast iron dutch oven and also added about a cup of saute'd onions and used a combination of beef and fresh venison. I served it with warm, crusty bread and a side of tart cranberry relish/salad. Recieved rave reviews from my husband and friends who joined us for dinner.

  • mccormickann Posted: 01/20/09
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    My family -- and I -- love this recipe! It has such terrific flavor.

  • 97champs03 Posted: 01/23/09
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    Wow! I used a merlot to prepare this amazing stew, but otherwise followed the recipe to the letter. I served the stew over wide egg noodles, but even then still wanted a piece of crusty bread to take advantage of every drop of the rich gravy. A very hearty dish to cook on a chilly day while doing chores between the cooking phases.

  • kanzivino Posted: 02/02/09
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    This is the best beef stew recipe ever! It makes the whole house smell wonderful, and makes enough to feed an army. Don't omit the red wine!! I serve it over risotto rice, but also try thick slices of homemade cornbread. Be sure to make copies of the recipe when you serve it - everyone will want one!

  • BonnieCooks Posted: 11/18/09
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    Pretty easy to make, I didn't have red wine, but I used red wine vinegar which worked very well for flavor. The sauce didn't thicken up quite as much as I anticipated, but I liked to thinner sauce for bread dipping. Delicious!

  • aggiegirl96 Posted: 11/29/09
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    Amazing beef stew! Rated this a 9.5 out of 10. I skipped the turnip and used a red potatoe instead. Also added fresh onions in with the other veggies. Had whole carrots on hand so I chopped those up instead of the baby carrots. This is just a wonderful recipe and well worth the wait. Even though it is time consuming, it is a very easy one to make. Will make again several times this winter.

  • Peach218 Posted: 10/05/09
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    Fabulous stew! I left out the red wine and used beef stock instead. It was perfect! It was thick (but not too thick), hearty and completely full of flavor. I served it over rice and with crusty bread, but it would also be great on it's own. The turnips were my favorite part. I'm getting ready to make this stew again, and I'm going to add more turnips this time! This recipe is definitely a keeper!

  • katenyc Posted: 02/22/10
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    This was the first beef stew I have ever made and it was delicious. I halved most of the recipe (meat, broth, salt, etc.) but kept the veggies and thyme the same as the original recipe. Although there is a lot of cooking time, the prep is minimal. I will make this again when I've got a few hours to kill! As noted - it is really great paired with crusty bread.

  • karaoke584 Posted: 10/23/10
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    This was my first time making a meat recipe...and it came out great!! I substituted red potatoes and whole carrots cut up; it was dinner for two, so I probably screwed up the measurements a little, I think that's why the sauce didn't thicken up so much. Served it with rice, my boyfriend loved it.

  • LaurieJ Posted: 11/03/11
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    I am the stew maker in the family since my dad passed on. I make his stew recipe throughout the winter months. I never thought I would like another one although they are quite different! This was delicious! I would make just a couple of changes: instead of turnips try celery root! large carrots are sweeter and more flavorful than the baby carrots Definitely comfort food!

  • HaileeRose Posted: 12/05/11
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    Yummy! I altered this recipe a little... -Floured/Seasoned the Beef, browned it and then threw everything else in the crockpot... ended up adding oil and thinly chopped red onion to make a pan sauce out of the browning beef leftovers... added that too. -For liquid I used: 1 1/2 cup wine, 1 can of reduced sodium beef stock and 1 can of no sat added diced tomatoes (I'm on a low sodium diet) -Didn't love the large pieces of mushroom... next time I will chop them very small so they'll be a nice accent... also I would add more carrots. -Also didn't end up going with the turnips, wish I had seen the suggestion for celery root before making it, sounds good for next time! Overall... delicious flavor!

  • BruceTurner Posted: 11/06/11
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    Also known as Boeuf Bourguignonne. I seared the uncut roast on the grill to save time and pot washing, then cut it into 2" chunks. I am sure it could be cut up first and then grilled quickly over a very hot flame for a minute or two.

  • flowerpot916 Posted: 01/12/12
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    This stew was so pleasing to the palate, the meat and vegetables just melted away in my mouth. Next time I might increase the gravy as the temptation to soak it all up with french bread is irresistible. The only slight changes I made were increasing the mushrooms and turnips, and using chopped whole carrots.

  • rockyhillgal Posted: 01/21/12
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    This stew is just about perfect. I doubled the mushrooms, reduced the salt, thickened the gravy a little more and next time will add another turnip. It was fantastic on a cold, rainy night and a 5 star hit in our home.

  • kittythomson Posted: 01/30/12
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    Delicious and hearty rich stew. I added 3 TBSP tomato paste and an assortment of fresh mushrooms. I think when I serve it tonight, I'll make good ole' Southern biscuits to go along. I saved out tonight's portion and froze 4 more for a later date. Definitely a keeper recipe!

  • sprater1 Posted: 02/12/12
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    Yum! I added the whole bag of turnips from my local grocery store. Everyone thought they were potatoes. Great flavor. Served with crusty bread and a nice red wine. My young kids love it.

  • 104jewel Posted: 02/23/12
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    This was super good and worth the effort! Like others recommended, I doubled the turnips, and used whole fresh carrots. I added sauteed onions and garlic and will add some celery next time for some crunch. I was *certain* it would not be tender, but it is!!!! My mom, husband and me all heart this recipe. A keeper! So glad it freezes because it does make a lot. I served Mom's over Uncle Ben's quick rice packets and will have mine over egg noodles tomorrow. thanks for a great recipe!

  • purplem0nkey Posted: 10/31/12
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    I love the turnip alternative to potatoes. Great flavors as is but needed more veggie to make it substantial. Added 1 tbl of tomato paste with wine. Used 2 turnips, 4 cloves of garlic, and more mushrooms. Also added a tbl of Worcestershire sauce while thickening the sauce. Served over white rice with a simple cesar salad.

  • llawrence1970 Posted: 12/16/12
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    a perfect healthy winter staple...

  • candaceleetoth Posted: 01/06/14
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    This stew was absolutely delicious. Followed the recipes closely. Instead of turnip I used cubed potatoes. I also made Bisquick dumplings and cooked them in the stew as directed on the box then put a dumpling in each dish and served stew over it. The dumpling added so much more to the stew. No need for bread to dip. Definitely a very satisfying dish.

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