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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

ticketgirl

ticketgirl

If you slowly brown the beef cubes (at least 20 min). you will have a naturally deep, rich beef flavor for your stew. I only add water, eliminating the need for bullion. I then add salt, pepper, Worcestershire sauce, a few squeezes of tomato paste, and a dash of allspice. If your stew looks a bit pale, add a few drops of Gravy Master for a deep rich beef color and flavor.

JimR

JimR

I always flour the meat first for beef stew...I only use corn starch to thicken my Chinese wok dishes! Beef/veggie stock better than boulion. I also like to add a bay leaf or two to the beef and some of the onion when it's simmering before adding the veggies. Also,some nice dumplings cooked at end before serving will thicken the stew nicely. Honestly, this recipe isn't one I'd use.

Nancy M

Nancy M

A tablespoon of Worcestershire is a great addition.

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