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This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean top round, trimmed and cut into 1-inch cubes
- 2 large sweet onions, diced
- 2 cups large chunks of celery
- 4 large carrots, peeled and cut into large rounds
- 1 pound crimini mushrooms, sliced
- 2 tablespoons minced garlic
- 2 cups dry red wine
- 4 large tomatoes, chopped
- 1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- ½ teaspoon dried sage
- 1 quart beef stock
- 2 cups tomato sauce
Directions
Step 1
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Step 2
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Step 3
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Step 4
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Step 5
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Recipe Tip
To create a soup from this stew, chop the vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but don't let it boil, as it will make the soup extremely cloudy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 476 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 14% |
| Cholesterol102mg | 34% |
| Sodium501mg | 22% |
| Total Carbohydrate34g | 13% |
| Dietary Fiber7g | 26% |
| Total Sugars11g | |
| Protein50g | |
| Vitamin C37mg | 186% |
| Calcium93mg | 7% |
| Iron7mg | 39% |
| Potassium1607mg | 34% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I used two and a half pounds of stew meat because honestly, I can’t afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven. I browned the meat in the oil, then added it to my crockpot with the celery and the carrots. I then sauteed the onions and garlic in the drippings with a little butter until the onions turned translucent, then I deglazed the pan with the wine. I poured all of it into the crockpot, then added the tomatoes, potatoes, spices, beef stock and tomato sauce. I let this cook all day until my family got home. I made homemade yeast rolls to go with. This was one of the best stews I’ve ever made. It’s got a beef burgundy feel to it, it’s rich and decadent tasting. I had a big bowl when I got home from work and it was like eating a big hug. EXCELLENT recipe.
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Delicious! I didn’t have fresh tomatoes, so I used canned diced. Also, I didn’t have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it went beautifully with the finished product. Best beef stew I have ever made! Such an easy recipe too! My husband loved it!
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This is a great recipe! I finished cooking it in the slow cooker. My family loved!
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I followed the recipe as is. I too used the stew meat as Sarah. My family & I very muched enjoyed this yummy stew. This recipe does make alot of stew. However, I’m okay with that. The only change was after cooking the vegetables, I put the cooked beef in the crockpot & added the vegetables in the crockpot. I cooked it in the crockpot for 4 hours. We like to season our soups/stews once it’s in our bowls. My son used Tony’s (cajun seasoning) in his bowl. I used a small amount of sea salt & Chalulah (almost like Tobasco, but much better taste).
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I tried this recipe for the first time a few weeks ago. We were pleasantly surprised at how flavorful it was; we loved it so much that I am making it again today. This will be our favorite go to throughout the winter season. We did add a few other vegetables that we had around the house; this recipe easily lends itself to being tweaked to each persons liking. Having a recipe that uses such affordable cuts of meat make it even more appealing to a single income family like us; you could throw in some rice or a pasta and stretch it even that much further. Thank you so much chef Karen for this wonderful meal.
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Delicious. Great recipe. Everyone loved it!
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Really excellent. I used only two tomatoes and one can of tomato sauce, because I didn’t want it to be too tomato-y. I added a bit of chopped green pepper, because I live in New Orleans where onion, celery and green pepper are the “holy trinity.” And I didn’t have the sage and marjoram handy, but it was great. I trust this recipe would survive a fair amount of experimentation. I only cooked it about 2 1/2 hours. I expect that cooking it 4-6 hours would produce mush.
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I don’t think I would make this again, serves at least 12 and on the expensive side to make. It really needs salt and pepper. Filled my crockpot to the top. Took at least 6 hours to cook.
Add salt an pepper to taste and a little Worcestershire to taste also -
I really liked this!! I did as Sarah suggested and used stew meat! Finished up in the crock! 4 .5 hours on low! Will def make again! Only other change was in my spices….. Used an Italian blend in lieu of the above and added 2 bay leaves while in the crock!
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I used a little over 2 pounds of stew meat, and I cut back the mushrooms to 1/2 pound. Other than these changes, I used the ingredients suggested by the recipe author. My stew meat was tender after 3 hours on the stove top. I can’t imagine that a better cut of meat would hold together for 6 hours in the pot, and the vegetables would be nearly dissolved if cooked that long. This makes a generous amount of stew, and I had to use a 6 quart dutch oven, since I do not have a skillet large enough to accommodate this. The stew as written nearly filled my pot. The stew liquid is well-flavored, though thin (I prefer a thicker, sauce consistency for stew), and not too strongly flavored with tomato. I only have one other tiny criticism. Herb leaves turn dark and unattractive in tomato based sauces. I think it would be more appetizing to tie them up in cheesecloth and remove before serving. I can well imagine this as a soup, if everything is cut into bite-sized pieces. If you wish to make soup, I would recommend adding the carrots, mushrooms and potatoes later in the process, so the smaller pieces will not cook too long. Overall, I give the recipe four stars, both for the flavor and for the directions.
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Excellent combination/ratio of beef/red wine/tomato. The rich broth and mushrooms made this really special. We loved it. I’ve been using this recipe now for several years…so good. (03.27.13; 03.11.17.)
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Big and hearty, with a beefy tomato taste. Rich and robust, satisfying, stick to your ribs good. Other than coating the meat in flour first, I made no changes to the recipe. I had my doubts that 4-6 hours simmering was necessary and even thought it might work against this dish, but I chose to follow the directions. After two hours I was ready to call it quits but let it go another hour ? and shouldn?t have. By this time, three hours, the meat had broken down and started to fall apart into small pieces. I would have much preferred a stew with good-sized chunks of meat. Four stars rather than five for directions that essentially took this backward as it overcooked. After two hours it seemed to have reached a turning point and lost quality beyond that. An hour and a half to two hours would have resulted in tender meat that still held its shape.
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Made this up as posted – wonderful beef stew. It’s a bit of work to get the prep done but the results are well worth the effort. I may have cut the beef and potatoes a bit smaller than 1 inch and with the 4 hour cooking time they were more than done, but still intact. I will keep closer to the 1 inch recommendation next time.
One tip I saw somewhere that was helpful was to freeze the round steak for 15-30 minutes (not frozen hard) to make cutting it easier and it worked great.
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Made this recipe with just a few subs. Did not use mushrooms as I was out! Subbed one can of diced tomatoes and it worked great! Loved the stew and would definitely make it again. Wife said to increase the amounts of seasoning and I would agree.
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I enjoyed but I think traditional beef stew is the way to go for family. Used parsnips instead of carrot & turnip which is so good in a stew. Looking for winter veggies that my family does not quite grasp the “seasonal” thing but I’ll keep trying! Great starting point!
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This was a great recipe, flavorful and rich. Yes, it takes a bit of time, but well worth it. I cut the recipe in half, and there’s enough for 6. Didn’t have fresh mushrooms, but a 4 oz. can of mushroom pieces substituted well. Also added 1 1/2 cups fresh green beans, which went well with it. Served with the remaining wine from cooking (a Petite Sirah)…will definitely serve this again
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I made this dish dozen times for different family and each one of them love it!!! Made it in a conventional oven, Aga stove, electric stove, they all turn out GREAT!!! either I used cheap beef ribs, top round beef, stewing beef chunks (as long as you trimmed the fat or boil it for a few mins to lessen the fat. thank you for sharing!
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Northern Italian Beef Stew Haiku: “Won’t make this again. Too much effort, costs too much. And tasted way ‘meh.'” I was surprised that this could smell so outrageously good, and yet the taste was so bland. I followed the recipe exactly w/ the exception of using stew meat (that I’d rolled in s&p & flour b4 searing) and just couldn’t get over that the richness (smell, and $$$-wise) of all of those ingredients coming together could result in such a yawn-worthy taste.
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I really enjoyed this recipe,I added salt and 1 head of cabbage.
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We really loved this dish, however we are BIG veggie fans & would most likely double the potatoes, carrots and mushrooms next time.
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Excellent base recipe. It is fabulous as-is, but it became a weekly request from the family once I added about 8 ounces of tikka masala sauce to the pot. I have made this with Calabaza (pumpkin) and sweet potatoes. You can put whatever veggies you have on hand and it will come out great. One time I had to use “Holland House” cooking sherry because we are not wine drinkers and I don’t have wine on hand. It didn’t seem to change the taste. I also have only made it with stew meat because to use a more expensive cut given the long cook time, in my opinion, is a waste. The meat breaks down beautifully.
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Great stew. Only change I made was to use venison that I shot last week.
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The taste, which is what we’re all after in the first place, conveys a rich delicious broth with tender sweet vegetables and beef, making this stew a winner any day, although I reserve these meals preferably for Sunday lunch or dinner … and cooked in a slow cooker (crock-pot)
Being a retired butcher, catch chuck or shoulder roast on sale … buy a three or four pound roast ( boneless or bone in ) take it home and cut it up in 1/2″ pieces ( trimming the fat off at this time if your so inclined …. leaving some fat on improves the richness of the final product when cooked ) and saving at LEAST a dollar a pound over buying pre-packaged “stew meat”, while controlling the preferred bite size and fat content. /Use the amount of stew meat that you think it will take and freezing the rest in portion controlled freezer bags. (I dusted the meat with seasoned ( S&P ) flour before browning it in a skillet) During or after browning the meat, toss in and saut? the onion, celery, carrot, mushrooms and garlic (garlic last … DO NOT BURN the garlic !) Next, deglaze skillet with some wine and add all to crock pot.
I used a “Lambrusco” wine … added 3 tbl. of “Kitchen Bouquet”, and 1 tbl. of “Lee & Perrens Worchester Sauce”. ( always! )(optional … toss in a hand full or two of frozen corn ( or a small can of “Niblets” white corn, drained ) …. same with peas (small preferred)… both, personal preference to add.
This is a recipe not to be missed !
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To be fair, as written, it is a four star recipe due to a bit of blandness to the flavor. But the second time I made it, I added only basil and oregano as my spices, but upped the garlic to four cloves and added a quarter cup of Worcestershire sauce. Now it is five stars! Yum!!!
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Fantastic! So full of flavor. Just allow more prep time than the recipe says. 1 hour at least.
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Loved, loved, loved this stew recipe?.. made it also with lean stew beef and followed every other direction. Very yummy and without the use of flour. This is going into my permanent recipe file. Try it. You won’t be disappointed.
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I used fresh basil and thyme, and stew meat, but otherwise followed the recipe to a t. I was concerned the vegetables would fall apart due to the amount of high heat cooking in the beginning, but it turned out great. Next time I’ll make it a day ahead when having company, as the flavor was indeed better the next day. 🙂
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I did everything the same except used pearl onions instead and made basic dumpling recipe from AR. It’s awesome. Will definitely do again! !
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This was just OK. I made it in a slow cooker, dumped all the ingredients in together, maybe that’s why it turned out so bland. Also although I have a decent-sized slow cooker, it wouldn’t fit – had to cut the quantities in half. Lastly, it turned out really runny so had to thicken it up using flour. Would definitely not make it again, which is unfortunate considering the giant amount of leftovers we have.
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Entire family loved it! Great flavors.
I cooked it in a crock pot for about 7 hours. Lots of broth and it didn’t really thicken – but tasted great!
And yes, I added salt. -
Added salt and pepper.
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This is getting 4 stars because as is it is kind of bland. I doubled the herbs and spices added; and I felt it needed a little salt and pepper. We did enjoy it, though, and I’ll probably make again. I made in the slow cooker and it was heaven to walk in the door after a long day’s work and smell this cooking!
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Very good! Used wild mushrooms and cabernet. Omitted the tomato sauce and added more broth to make soup.
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I left out the mushrooms and substituted peas. I made in on the stove top but let it cook overnight in a crockpot. I dreamed of eating it all night. I refrigerated it in the morning and heated it up for dinner. Not one drop was left! I even cleaned my bowl with some fresh Italian bread. I will make it again.
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The starchy potatoes add too many carbs so I would never make this with them. In fact, I think it is more from habit that we still include starchy potatoes in a “stew” but that’s just me. We no longer work off the starchy calories and then they turn to fat.
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just another beef stew with similar taste. Beef too expensive and this better quality meat tends to be a drier taste than a cheaper fatty cut which I use for these type of recipes.
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Have not made it yet but will certainly not place cooked beef on paper towels to absorb all that great beef flavor
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Made five minor changes:
As recommended, I chop beef into much smaller pieces.
I chopped the mushrooms, rather than sliced them.
I used Herb Ox no sodium powder & water, rather than prepared broth to cut the sodium intake (heart problems).
I doubled the dried basil.
I started (browned the meat, etc) in a dutch oven on the stove top and (once everything was added & was just boiling) moved it to a preheated oven (200*) for five hours.
Yes, I will make it again.
Note: there are only two of us, but batches of it freezes and reheats in the microwave quite well.
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Quite the excellent recipe. I ordinarily adjust most recipes to suit my taste, but not this one. My maternal grandparents emigrated from northern Italy and when I saw the ingredient list knew this was the real deal. GREAT flavor!
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Fantastic! Eating it now, incredibly rich and complex ! A winner!
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Awesome ..
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This was fabulous!! I used an 8QT Dutch oven over gas flame the entire time, and needed every bit of that space. I followed recipe except for adding a bit of Worscheshire Sauce (1 T approx) after 2 hours to cut the acidity of the tomatos. Didn’t add much, but it helped balance flavors. I also added 2 cups frozen peas about 15 min before serving. I was worried about all the liquid, especially after it had cooked 1 1/2 hrs, and liquid was still watery. I was simmering with lid on, so decided to remove lid to cook down liquid and concentrate flavor for the next 2 1/2 hours That was the magic of this dish! Best stew I’ve ever made! Next time I’ll cook entire time w/o lid, and cut meat into smaller pcs, as well as celery. On the other hand, Family told me not to change a thing!!!
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This dish was amazing. I made it very close to original recipe because everyone was raving about it. Positively no disappointments. I cut my top round in smaller cubes and used canned diced tomatoes. This is a large dish. I feed 9 adults with a little leftover. PS. I also made buttermilk cornbread and skillet apple pie.
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I used venison stew meat and added fresh basil aso a garnish on each bowl. It turned out wonderfully full of flavor. I also added anew additional cup of the red wine just seemed like it needed it to add that little extra taste. This one will definitely go in the recipe rotation.
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This stew was amazing. No changes other than to cut the recipe in half. I will definitely make again!
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Great recipe! Easy to prepare. Very few items to clean after cooking. Super delicious!
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This is a good stew – albeit, if made in a Dutch oven on the stove. I followed the recipe and agree with other reviewers, that the meat is bland. I could not get all the liquid into the crockpot, along with everything else. My crock (which is normal size) was filled to the brim. If I were to make this again, I would make it on the stove and use stew meat (fatty and more flavor); salt, pepper and flour beef; and possibly cut wine to 1 cup and use that to deglaze the pan; add salt and pepper to taste; and possibly a bay leaf. It’s a good “base” recipe in which you can make many changes – beer instead of wine; turnips instead of potatoes, add peas, green beans, change seasoning, etc.
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This is a hearty, flavorful stew. I like the spices and would also add Worchestershire. Just because I like it in stew. I always make a recipe the first time according to the cooks specs to see what they were going for and what it tastes like for me. Being a retired classically trained Chef, I thought this was very good. I used top sirloin because I like it better than top round but that’s the only thing I did different. Do not roll the meat in flour and expect the recipe to turn out the same or just as good. You show your amateur side when you do things like this to a recipe. I did peel the tomatoes because I don’t like tomato skin in stews. Very easy to do. Just cut a shallow x in the top of it and drop in boiling water for about 3 minutes . Then quickly into an ice bath and the peel should slide right off. Then cut as normal. Love the herbs called for. And btw, veal is beef. Just so everyone knows. And since I just came back from a month in Europe 9 days being in Italy, I know first hand that they do use beef in soups and stews as well as veal. It’s just up to the Chef’s discretion.
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I really liked this recipe, bold and earthy in flavor. We changed the meat to top sirloin, so the meat was not tough and wouldn’t have to cook for 4+ hours. Boiled the tomatoes to skin them, and only cooked for an hour once everything was added in. The wine and broth reduced into a wonderfully thick sauce. Don’t use stew meat, and don’t flour the meat before frying. Stew meat is the tips off of what the butcher cuts … not the best meat! Flour changes the consistence and will make it tougher and bland … flour absorbs liquid!!! This also does not serve 12 as I’ve seen from someone else … it will serve 6 adults at the most.
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After it was done it was a bit to winey for our taste. It overpowered the herbs. This time I cut the wine to 1 cup and added two cap fulls of Kitchen Bouquet. I also added 1 can of cut Italian green beans. Delicious
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Although this is probably going to be delicious, it took me about two hours to do all the prep. A bit too long for me. Also, I going to be doling this out to the neighbors because it makes a ton.
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Rated a 4 when made as exact how recipe calls for. Thought tad bland so followed advice of others and added some worcheshire sauce and a little salt and now I rate it a 5!!!
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I had high hopes for this, but in the end I was disappointed. I made half of the recipe and I followed it pretty closely. I did sub a can of diced tomatoes for the fresh tomatoes, but that was the only change I made. I was skeptical of the lengthy cooking time, so I checked it frequently. I started at a low simmer, uncovered, but after two hours a lot of the sauce had evaporated away, so I covered it for another half hour. At that point the meat was tender, but everything else was over cooked and practically falling apart. It had good flavor, but it needed more sauce. I should have covered it sooner. If I were to make this again, I would change the process by starting to cook the meat first and adding the vegetables later. I would also start cooking it covered and uncover it later to thicken the sauce.
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I cooked the beef, onions, garlic, wine, tomato sauce, and broth in the crock pot all day on low. Added the spices in the last hour of cooking. Roasted the potatoes, radishes, carrots and zucchinis (that’s what I chose) in the oven with EVOO and pepper and added them at the end. YUMMO! Everyone loved it!
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Super good, but with some added flavors. It needs salt! I added sea salt (lots), garlic powder, Balsamic Vinegar and Frank’s Hot Sauce. I didn’t measure….just poured in, tasted, etc.
I used about 5 lbs of beef, 3 cans of beef stock and two cans of tomato sauce. I had to then use a big stock pot….the skillet thing was way too small. Let it simmer uncovered on the stove for 4.5 hours.
Our favorite dish right now. AMAZING and the beef was so tender. -
very good
added some tomato paste and a little spicy V8 and cooked in slow cooker. Even better 2 days later -
for those that don’t know crimini mushrooms are bella” or “baby portobello” mushrooms.
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I loved this recipe. So rich and so beautiful with the rich color of tomatoes and red wine. I didn’t have fresh carrots on hand so I used a package of frozen vegetables which was okay but next time I’ll go with all fresh organic vegetables. (I always use Cento tomatoes (certified from Italy) when I cook Italian dishes.) Chuck roast was cut up and used instead of the meat recommended and came out very tender. I will definitely make this again. Fantastic!! Thanks for the great recipe.
To those who felt it was not thick enough after cooking a long time, I would use a little gelatin as a thickener. -
Followed the recipe to a T. It came out pretty well, I like it a lot. My only concern with the flavor is it tastes a lot like the tomato sauce I used (store bought, mid grade.) Im going to experiment with using something else or possible just using less tamato sauce and substituting the rest with something else as the tomato sauce flavor is the dominant flavor where I think the beef, garlic, and spice flavors should be stronger.
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My husband and I loved this stew! I used stew meat for convenience, and I used a whole bottle of red wine (3 cups) Everything else was the same. The stew had no added salt and pepper, which is the only thing I would change next time. It made a ton of stew — it barely fit in my biggest soup kettle — so I don’t know how they cooked it in a skillet. I froze a lot too!
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Some reviews said you could make this in a crock pot… you can not!
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Great winter recipe. I did have to thicken it up some. I also like my stew with a kick so I added Tony’s Chachere’s. I’ll definitely make this again
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Just loved it. Better the next day!
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I made this yesterday for Thanksgiving! It was delicious! I didn’t have all the herbs (only basil) so I used that along with salt and pepper. Even though I made a mistake during the cooking (didn’t let wine evaporate before putting in tomatoes! gah!) it still turned out really nice. the vegetables were all tender and flavorful, and the meat (I used a chuck roast, cooked in that morning’s bacon grease) was tender and juicy.
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I made in crockpot so cut liquid down, used 1 cup merlot, 8 oz tomato sauce, enough beef broth to cover veggies & I added whole onion sliced. Cooked overnight for 12hrs, delicious. Didn’ t include mushrooms since my hubby doesn’t like them. I added salt & pepper. I didn’t measure veggies, just added how much I wanted. My hubby loved it. Used very lean beef so wouldn’t have grease in it.
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I’ll use it again, as is.
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I definitely will make it again. The only thing I try to watch the salt in all recipe’s.
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Very good and tasty beef soup! I used chuck
roast and the meat was so tender even after 3 hours!! The most surprising thing I found in this, was I did not add any salt! Must have been the beef broth. I followed directions as is except the cooking part, the part to do everything first in a large pan on the stove, I did in the crockpot. I love this recipe and will rotate in my meals menu! It’s much better than chili on a cold day! Thank you so much for sharing this! -
If you like pot roast you’ll like this. The flavor was good, but the whole dish was a little too one-note for my family, so we probably won’t have it again since there are so many other recipes to choose from.
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I thought this recipe was incredible. I added a bay leaf, a little rosemary, and a red pepper. My family was impressed.
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I made this in a crockpot. I browned the meat as the recipe stated and then followed the next steps in the crock pot and cooked on high 4 hours. it’s a large recipe and I had difficulty getting it all in the pot. it needed alittle more seasoning for my prefernce. I will make this again but on the stove in a larger pot.
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This was simply delicious and such a welcoming meal on a cold winter day. I agree with the other reviewers, two hours of cooking time was sufficient.
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This is a fantastic cold weather cabin – feelin soup! I subbed a rustic herb blend instead of all the individual herbs because i didn’t have all of them on hand. This soup begs to be in a crock pot and cooked forever … you want the meat to fall apart. Best beef stew recipe out there.
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The stew was good but not fabulous. I was expecting it to taste a lot better than my usual recipe but it didn’t work out that way. Not sure I will make again.
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I made this twice and didn’t have tomatoes or tomato sauce either time and both times it came out great. Do not skip deglazing with 2+ cups of red wine (step 3) and boiling until the wine completely evaporates before adding the stock. I served it to a friend who hates the taste of wine and he loved it. Also, I only had chicken stock available.
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made half recipe with venison. threw everything in crockpot & cooked all day
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The leftovers were just as good
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Did not turn out well. Flavorless!
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This was so delicious! I will never make another stew again. The broth is so much better than a broth without the red wine. The person I made it for has been to Italy and said it was very authentic. Big hit and no changes.
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I made this on my stovetop in my Dutch oven. There is no way all of the ingredients would have fit! I used half the mushrooms, half the beef stock and substituted a can of whole tomatoes including the sauce in the can and skipped the can of tomato sauce. I simmered it covered for a little over two hours. It was too watery so I took the lid off for another 45 minutes and still needed to thicken it with cornstarch. The flavor was very good, served over egg noodles. It would have easily served six with enough for leftovers.
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I made no changes to this at all and my family absolutely loved it. It is a little more complex then most beef stews so be prepared to take some time with it but SOO worth it. I also did use a really high quality steak (tenderloin) which made the meat so delicious.
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I didn’t have mushrooms, wine or marjoram. It turned great anyway.
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Excellent stew. I made it just as the recipe said except mushrooms because I forgot to get them. Very simple but the slow simmer bring so much flavor.
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I reduced the servings to one half. Other than that I followed the recipe and it was great.
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The four stars are there solely for the taste: it’s a good stew. With fresh ingredients of high quality, it’s hard to go wrong. It could use a little salt and pepper, but there are bigger problems with this recipe.
The idea that you can get a good stew out of this with only 4 hours of simmering is just a lie. You will need the “upper limit” of 6 hours at least to get a good stew. Ideally, put it all in a dutch oven or a crock pot in the morning, then set it to simmering until it’s time for dinner.
It would also be ideal, in my opinion, to combine the mixture with the broth and tomato sauce in a skillet before adding the potatoes, spices and beef, letting it reduce for 30 minutes to an hour before adding the whole shebang to the dutch oven/crock pot. In other words: it’s a bit watery.
I will make it again, but with the above alterations.
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The flavor is wonderful. I simmered about 3 hours and my
veggies were well done. The beef however not so much. Next
time I will use boneless chuck, this is what is usually use for stews. I will make again with this change. Thanks for a great
flavorful dinner. -
Tasted GR8 with dumplings too.
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Excellent! Made as recipe stated, added a splash or two of worcestershire sauce. Definitely will add to the rotation.
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I thought this was good, i did not add mushrooms. I used a roast i got on sale and cut it into cubes. I also put mine in the oven to cook, low temp. 250. I halved the recipe as it makes a lot. I added peas and corn for more color.Thank you for the recipe.
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Why waste a more expensive cut like top of the round for something you’re going to simmer for hours? Go with a cheaper cut that is perfect in a slow cooker.
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Did not add 2 cups of tomato sauce nor 2 cups of celery. At best, add a stalk or two. Instead of the tomato sauce, I added a few tablespoons of tomato paste which is sufficient and much closer to a true Italian Beef Stew.
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Seems to be a decent recipe. For people that are complaining that it makes too much. Ever thought of cutting the recipe in half?
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PERFEC+ION!
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This was a good recipe. Great flavor! I made the stew on the stove top the evening before. Refrigerated over night, then in the morning I put it in a crockpot to cook while I was at work. I used stew meat as some other reviewers said they did. I also dredged the meat in flour before browning.
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Made one small change to this … reduced wine to one cup (we don?t care for a heavy wine flavor in our foods) and it was amazing. Followed cooking instructions as written and simmered it for 4 hours … meat was tender, vegetables still firm enough to eat with a fork … perfect. Those who said they only needed 1-1/2 – 2 hrs to cook this or complained about it being bland obviously didn?t have it on simmer … low heat is the way to go. Thanks for a delicious recipe!
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Wasn?t done- this recipe makes a lot of stew, we were able to share it with our daughter. My crockpot could not hold everything. For my hubby and I, next time we will half the recipe-oh also I used venison stew meat in the place of beef?yumm!!
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The stew definitely needed some stronger seasoning to avoid a blandness. With all the meat, vegetables, and potatoes; salt and pepper should have been essential. We also added hot smoked paprika. The basic recipe is a 3-Star and it needs some work.
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I made this yesterday and it turned out delicious especially on day two. The longer is cooked the better it tasted
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This is my new Go TO beef stew recipe. Not too thick, not too thin… and oh so easy.
I just tossed in some frozen butternut squash cubes & extra onions. Yum! -
lots of work but well worth it! followed the recipe my only correction would be not to do a skillet. I used a large frying pan but I think a Dutch would be better. salt and pepper if desired.
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