OMG! I died and went to heaven. This was the best stew I have ever made. I did not use the crock post but simmered it on the stove for 4 1/2 hrs. The beef cubes just melted in your mouth. I took it easy on the wine, only about 1/2 cup and used more beef broth. I used a whole box. I used fresh carrots, potatoes, frozen string beans that I added half way through and then frozen corn added 1/2 hour before serving. I made homemade bread in my bread machine. I put my husbands on mashed potatoes but I ate mine from a bowl. It was out of this world and this will be my stew recipe from now on. It made the whole house smell luscious! Thanks for the recipe, Mrs. Habu! I posted a pic.
This is a big hit even with the kids! As long as they don't see what goes into it! The flavours are rich and homey. Love it!
This was the best stew I've ever made. I did however tweaked it up a bit. I used a chuck roast, used the suggested Brandy with water and added one 14 oz can of crushed tomatoes. The gravy was thck and tasty! This willbe a part of my recipe repetoir FOREVER! my husband has asked me to make it again!
This is a tasty stew that comes together quickly. I omitted the salt, added some garlic and used lemon thyme in place of the thyme. I would have liked to have more gravy.
Never made stew in a crock pot before. The recipe is very easy to follow and it came out delicious! I served it with noodles and cheesy biscuits. Great rainy day confort food!
The wife and I agree that this was probably the best beef stew we have had and we love beef stew this time of year with the cold fall and winter weather. I followed the recipe pretty much except for a couple additions. I added some ground pepper (to taste) in with the flour before coating the chunks of meat. Also added some minced garlic (again to taste) in with the onions before I cooked them. I omitted the salt all together and used a low sodium beef broth because of high blood pressure issues. I used sirloin steaks instead of the round steak. I used about 3 lbs of meat and about 6 red potatoes as we like more meat and potatoes in our stew. With the extra meat and potatoes I added a little more beef broth then it called for. Otherwise did everything else as the recipe called for. Cooked it for 8 hours on low and the meat was done and the potatoes tender. Thanks for a great stew recipe! We will have this several more times this winter and the following winters to come.
I thought this was quite good - my husband prefers his soups and stews a little thinner, so next time I might add an additional cup or two of liquid. It was rich and satisfying and hit the spot on a cold night. Plus the house smelled wonderful - a nice bonus!
Not really sure what happened, but even after 9 hrs on low the potatoes weren't cooked through. Luckily we had a change in plans and I was able to let it cook more over night and the next day. When we ate it 32 hrs after it went in the crock the potatoes were still firm, but cooked.
The meat was super tender and the sauce was really flavorful. I'll definitely make it again, but I might par cook my potatoes.
We love this recipe! It tastes exactly like the Cooks Illustrated/America's Test Kitchen version I always used to make, but you don't have to babysit it. The only changes I make are to buy a 2-3lb chuck roast and cut it up into bite size pieces and omit the tomato paste. With those small modifications, it's just perfect for us.
This is a very good stew recipe. After reading the reviews I also added some fresh garlic. I cooked this on the stove instead of the crock pot and found the longer it sat the better the flavors blended. Next time I may make this a day in advance. Thank you Mrs. Habu we all enjoyed your"classic Beef Stew".