Search thousands of recipes reviewed by home cooks like you.

Beef Stew VI

Plays: 175888

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.

See recipe

Comments

Tim

Tim

Turns out great. Followed the recipes exact except, I used one cup of red wine and 3 cups of water. Could of used less potatoes for two. I use a cut up chuck roast and the meat was so tender. My wife was shocked it was my time making stew.

lori b

lori b

The best way to serve, enjoy and savor the flavor of the stew, is the day after it's made:)

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.

{{comments.submitter.name}}

{{comment.submitter.name}}

{{comment.text}}

More comments