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Beef Stew VI

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In this video, you’ll see how to make a classic, slow-simmering beef stew with plenty of potatoes, carrots, and herbs. You can substitute red wine or beer for the water if you prefer. But either way, the longer this thick stew simmers, the tastier it will be. Spoon this top-rated stew into a bowl or pour it over hot biscuits. It's comfort food at its finest. It’s also delicious on the second day and freezes well, so make enough for leftovers! Watch the video, then get Paula’s 5-star recipe for Beef Stew VI.

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Comments

Cooking mermaid

Cooking mermaid

I made it for my family tonight and followed the directions carefully and it was not a hit at all. Nobody liked it including myself. The stew gravy tasted too much like thick broth, not a beefy flavored gravy.

Herbies Mom

Herbies Mom

Jeri That's how I make my beef stew. I dredge it in flour, garlic salt and pepper it and then brown it. The gravy/stew broth is always nice and flavorful and thick enough for a stew. I add a fresh stem of rosemary and remove it when finished. Also I like more of a variety of veggies. I also add corn , green beans and peas.

Jeri

Jeri

I think the beef and some of the veggies could be cut a little smaller. And what would happen if you dredged the beef in flour before sautéing? Adding corn starch didn't seem to make a particularly thick gravy.

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