Homemade Beef Stew Recipe

This stew was excellent!!!! The flavor was so good and the meat was so tender. I followed the recipe except for a few things. I added a 1/2 cup of red wine in place of a 1/2 cup of water as another person suggested. I seasond my meat with pepper and garlic powder before I browned it. And I trippled the amount of cornstarch as other people suggested to make it thicker. One thing I did do that I wish I hadn't was add salt. The beef bouillon gives it plenty, so I recomend not adding any extra at all. I also stopped cooking it at least ten min. early because the meat was already as tender as could be.

This stew is very good! I did make some changes based on the reviews: Here is what I did. in a bag I put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the stew meat in, and shook it up baby! Then I cooked it up in my ( cast iron ) dutch oven and seared in those flavors. This really put some great flavor on that meat and the yummy bits stuck to the bottom of the cast iron pan easily came off during the deglazing with the liquids. I didn't cut back on any liquids..actually you will probably want to add more towards the middle-end of the cooking time. I used 1/2 cup of red wine during the deglazing with the other liquids. I thought it needed more vegetables since I made this recipe 2 weeks ago staying true to the recipe..but this time when I did it, I added an extra ( 1 more carrot, celery, potato ) I added 1/2 of an extra onion. I also took the advise of another reviewer and added 1 tblspn each of ketchup, A-1 sauce, and wistersire sauce that really gave it some full-bodied flavor...Wow!! Served it up to my family with some home made southern style buttermilk biscuits...mmm, mmm, good delicious!! As my Dad also said.."There ought to be a law against cooking this good!"

BEST beef stew I've ever made! I added 3 tsp ground black pepper, 2 tsp garlic powder to the flour mixture before browning the beef. I followed the recipe exactly as directed, except I used powdered beef base instead of the cubes and also one jumbo red chopped onion. Also, I made 5 times the cornstarch mixture as I prefer a thicker gravy. As a result, I had to add some salt as there wasn't as much salt in the powdered beef base. Also, if you add the 3 tsp of pepper to the beef before browning, watch how much pepper you put into the stew. Mine has a bit too much kick as a result but it's still excellent! Also, if you use red potatoes and not russet ones, your potatoes won't turn into mush no matter how long you cook them. I learned this from Alton Brown's show, "Good Eats". Russet potatoes will dissolve into mush unless you throw them in at the last minute. I cooked my red and yellow golden potatoes for over an hour in this stew and they didn't change shape. BEST STEW RECIPE ON THIS SITE!

The BEST stew (made from scratch & not leftover pot roast) that I have ever had. We ate it over the whole weekend -- first in the Italian Bread Bowls from this site & then in regular bowls with the leftover bread from the insides of the bowls used for dipping. I used the suggestion of substituting a sweet potato in place of one regular potato -- as it cooked I smashed it into the sides of the pot to help thicken the stew. The only other change I made was using about 5 times the amount of cornstarch -- we like our stew very thick. The rosemary definitely makes the flavor of this stew, & I don't normally cook with rosemary. We all loved it in this meal, though, & I won't change a thing next time I make it!

The ingredients didn't sound terribly exciting, and I was expecting a rather flat tasting stew, but wow! The first bite/slurp surprised me as being incredibly savory, even without large amounts of salt. I did add garlic to the meat as I browned it, and I added a bit of oregano, but otherwise I followed the recipe. I will definitely make this one again!

I use beef round instead of cubed ‘stew meat’. Standard stew meat from the store is a combo of who-knows-what cuts of extra meat the butcher ends up with; this is no way to select stew meat that will be certain to end up tender! Get a round roast and trim excessive fat, leaving a fair amount for flavor, and cut into desired size cubes. Really good recipe in original form. I have adjusted it over many trials to this: Instead of beef bullion, I use 4 tsp of Better than Bullion Beef Base and 1 tsp of Better than Bullion Roasted Garlic base. HUGE improvement for stews! I also add: 1 tsp of smoked paprika 1 Tbsp Worcetershire 1 tsp dried thyme 1 turnip, cubed to 1/2” +/- 1 can sweet peas 1 Tbsp ketchup (a squeeze from a tube of tomato paste is better if you have it) 1 Tbsp of a good vinegary hot sauce such as Pickapeppa (I use a locally made sauce called Bustellos, but it’s no longer made and all but impossible to find any more-I have a case) 1/2 cup good pinot noir I coat the meat in a mixture of flour and all the dry seasonings and brown in a cast iron skillet until a good crust appears on the surface. Deglaze the pan with the wine and some of the water to get all the tasty crunches in the pan!

Really fantastic. I seasoned and floured the cubes of meat before searing. I also added about 1/2 cup of red wine as well. Flavor was delicious!

Marinate stew meat to tenderize put in cast iron skillet to glaze meat. Pressure Cook stew meat for short time add back to iron skillet. Use beef Bone broth instead of water. Add seasonings and veggies. Very good directions

I make it as is, but I always cut up a three pound chuck roast instead of the pre-cut stew meat (see how to do it on YouTube - so worth it). I use bone broth instead of water. I add an extra carrot or two, extra celery, and extra potatoes. Also, I don’t add the cornstarch until the very end, and I add more than what is called for, because I like it thicker. I LOVE this recipe.

My family loved it. I made some modifications. In the beginning, I put the meat in a bag w/ 1/4 cup flour, TBLSPN of garlic powder, 1 teaspoon of pepper, and coated it before cooking in the oil. I actually added about a cup of water midway through to cover the vegetables.

I enjoyed this recipe I made a few minor adjustments I brown my meat in a skillet first until each side has a nice crust then I cook my celery in the same pan using the oils remaining from the meat until transparent. I don’t like crunchy celery in my food I added a can of diced tomatoes and juice Then I added my potatoes to the same skillet with the celery and a slice of butter to brown my potatoes a tad. It prevents them from turning into mush and adds great flavor. I use a tablespoon of the flour mixture I made to sear my meat, a tablespoon of the oil from my skillet 3 tablespoons of water mixed well and added it all to the pot and cooked on low for an additional 2 hours. I omitted corn starch Great hearty flavor Great thickness to gravy Very savory and meat extremely tender. Total cook time 3 hours

I didn't make this recipe but i have used an almost identical recipe for many years. I wouldn't change anything except: instead of water and beef bouillon cubes, i use Miner's au jus concentrate. It's so much better than bouillon cubes!! Miner's also makes a beef base that's just as delicious. I like the idea of replacing 1/2 cup of the liquid with red wine, that sounds delicious.

Slower the cook the better. Pretty good overall. I floured the beef before I browned it.

Excellent for my first time making beef stew and me being somewhat of an inexperienced cook. I over critic myself on everything I do, so that's why the 4 stars instead 5, because I know I can improve with experience over time.

Made it and immediately saved it to favorites.

Tried this last night with my sister — we loved it!

My kitchen smells incredible.

Loved it. It was an easy basic beef stew recipe and i like that i could switch out the herbs.

Very good - I did cook the onions and add a little red wine.

This recipe came out great! The flavor was fantastic. I tweaked the recipe a little by coating the beef in flour and garlic powder before browning it. I also replaced 1/2 cup of water with red cooking wine. Also, I didn’t have any carrots so I used parsnips and I didn’t have corn starch so I added about a tablespoon and a half of flour to the pot when I added the veggies. Came to just the right thickness.