Beef Stew

I had a new Dutch Oven that was screaming to be used so I decided this would be the recipe to break it in. I made it pretty much as is, ingredient volumes may have been a smidge out, but as close as it gets. I thought it perfect as is, everyone ate it and that rarely happens around here so it must have been ok.  -  08 Oct 2017

Was nice however i braised it then put it in the oven for a casserole and thickened at the end with gravy mix instead of the flour/cornstarch mix. Had heaps left over so froze 2 containers and gave some to family too.  -  01 Apr 2017

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!"  -  12 Jan 2008  (Review from Allrecipes USA and Canada)