One of the great things about stews is that the low-and-slow cooking makes even the toughest cuts of meat fork-tender. This stew calls for bottom round, a lean but tough cut of beef. Tomato paste, dry red wine, beef broth, dried thyme, a bay leaf, and an assortment of vegetables round out the dish. Since this recipe makes 8 to 10 servings, it's perfect for casual entertaining or freezing extra portions for a later date.
I did not really like this. It was just ok. I felt there was way too much beef and not nearly enough vegetables. I've eaten this twice (second time it was leftover from the prior night) and both times it just didn't sit well with me. It left an unpleasant aftertaste. I followed the recipe exactly except for the peas (not a fan of peas). I won't make this again.
Simple and excellent! I used a little less beef on the same amount of sauce, cooked on the stove and the result was amazing.
This dish is absolutely delicious!! My husband and I loved itI. I did not use the peas and I cooked it in a regular soup pot on the stove. I also added celery and lessened the amount of wine. This will definitely become a regular!
this stew is wonderful and really easy to make.
I made this for the first time last night, it was very good. I don't really like cooking with wine so I used more broth, and I also used a crock pot. I'm kind of new to cooking and I will have to say, Don't cheap out on spices! I used store brand ground thyme instead of dried leaves, (I didn't see any) it tasted like DIRT to me. No one else noticed it, everyone went back for 2nds & 3rds. The meat was tender, I served it with rolls and everyone raved. There wasn't enough left for a whole meal for one! But next time (and there will be a next time) I'll get a worthy brand, or I think fresh would've been outstanding.
Our favorite beef stew. The whole family loves it. I have made this three times and I once made the error of over browning the beef so that it was tough; just a touch is really necessary. We make ours in a 6 quart dutch oven and it always comes out perfect and leaves the house smelling wonderful in the Fall and Wintertime. Serve it with cornbread with butter and honey.
After reading all of the good reviews on this recipe, I was expecting a great beef stew. Sorry to say, it was very disappointing! Recipe said to cook in oven for four hours but the meet was falling apart after two and a half hours. Said to add carrots and potatoes the last hour, but they were way overdone after 45 minutes. The flavor was not that great either. Would not make again.
Ended up really pleased with this recipe ... for me, perhaps because I was heavy handed flouring the beef, it took double the broth and the wine. I thought it was good but not excellent when I first made it ... but, I always make stews, soups a day early so the flavors can blend. And, by day 2, it was delish. (Maybe I was just tired the night of Day 1 -- it's a possiblity.) Easy and yummy ...
This is delicious! I followed all of the ingredients except I added the whole bag of frozen peas, because I love peas and I didn't want to waste the rest of the bag. I changed the process a little, though. Browned the meat in a Dutch oven, then set it aside. Poured in the wine to loosen the bits, and then added everything else in. Basically, there's no real need to sautee the onions until they're tender. The long cook time takes care of that. I would and did serve this to company, and everyone loved it. Paired it with cornbread and a simple salad. This is definitely going in the regular rotation. Wonderful!!
I made this recipe probably 6 years ago and it was so amazing! Mine is a little different, instead of a casserole dish or a slow cooker I just made it in a big pot on the stove on simmer for 4 hours... I took out the peas and added celery... I love cooked celery! As well, I added a bit of cinnamon... Not a lot just a pinch... So glad I found this online... Now I don't have to worry about losing the sheet of paper! :)
This is absolutely delicious! I cut the recipe in half since there are only two of us. I didn't add the wine and used chicken broth instead of the beef broth (personal preference). I added about 1/2 tsp garlic powder and 1/2 tsp crushed rosemary. This recipe is a keeper!!
We must have done something wrong, because this recipe has received so many outstanding reviews, and ours was barely edible. All that stew beef and everything went to waste. Can't figure out what we did wrong because we followed the recipe. :(
This was FANTASTIC! The broth was to die for!!! I cooked it in the slow cooker on high for about 6 hours and it was perfect. This is our family's new beef stew recipe from now on! The only thing we might add the next time would be some pearl onions...but seriously this was a hit for the whole family!
This is a hearty stew recipe! I cooked it in my slow cooker - on high for 6 hours. The sauce is fantastic and needs no thickening. Didn't have peas but used green beans instead. Might add mushrooms next time. It was soooooo good, I will be making it again!
So delicious! Perfect Sunday dinner recipe. I omitted the peas (personal preference). I added more wine than recipe states. The meat was fall apart tender, the veggies held together and didn't get all mushy. This was very easy to make, the time consuming part was baking in the oven, but I wasn't doing anything anyway, so I don't mind. I would make this again and again.
This is just so good. It was one of the few straight forward, "classic" beef stew recipes I could find out there and it had so much flavor. The only thing I would change next time is that I would put the veggies (potatoes and carrots) in a little earlier. The potatoes weren't done at all so I had to cook a little longer and the carrots stayed a bit crisp. I like my carrots falling apart, but that's a personal preference. I have this stew frozen so that I can enjoy for months to come. Great recipe.
