Love this recipe, and its so easy to prepare! I added extra veggies.
Made recipe as written and it was delicious. Next time I will add more potatoes, carrots and turnips. I love the way they are cooked separately, then added at the end to marry with the meat flavors after the pot is out of the oven. I agree with less searing time for the meat. It took about 8 minutes to brown at first, but I was able to cut this down to about 6 minutes by the time I got to the last couple of batches.
This was so... good!!! Definitely a keeper! I cooked per directions, but added some cabbage and fresh corn to the mix. Yummm.....
Like all the reviews that preceded this, truly a wonderful recipe! I made it, as I always do, following the stated recipe exactly to start. I'm not that good a cook to ad lib. This filled the house with savory aromas on a cold, windy, February day. Thanks to Pamela for some great comfort food, nicely done!
This is one of my husband's favorite dishes. I use some of the options from the magazine version of this recipe, such as paprika and a tiny bit of ground clove. I sub in turnips or rutabaga instead of potatoes sometimes and omit the peas. I love the fast-cooking version because I don't have to be in the house all day to nurse it. I cook the vegetables separately by steaming them. FC notes in other stew recipes that they're better the second day, and while we rarely wait that long for our first bowl, it is better the second day.
I've made this a few times and it is always amazing. I don't usually cook beef but this is so good I make an exception. The browning takes some time and makes a bit of mess but it's worth it, and the rest of it is not much effort at all. I add the vegetables in with the meat and I think that works perfectly- they retain their shape but they're still nicely tender. (The peas should be added at the end though, so they keep their bright green color.) If the beef seemed "overcooked" (tough), that would be because it didn't cook for long enough; that's how braising works. Shortening the browning time would not help that, it would just mean you wouldn't develop as much flavor.
The stew has a great flavour and is easy to make.
Next time we would sear the beef less than 8-10 minutes as it was overcooked.
Tonight is my second time making this recipe. The first time I used large 3" inch cubes of grass fed beef for slightly different presentation. Using the 1 hr 15 min cooking time the beef was perfectly fork tender, moist, and delicious. The slightly browned carrots add wonderful depth. Tonight I'm making it with a mix of carrots and parsnips for color variation! Highly recommend this for a slow food night.
The best beef stew I ever made! I added mushrooms and subbed parsnips for the turnips. A wonderful deep flavor. Will make again and again!
Big hit here. I omitted potatoes and added green beans and black-eyed peas instead. It was great and gone quickly.
Loved this recipe. The gravy was amazing, but my favourite part was how the vegetables retained their individual flavours and texture instead of the turning into the usual stew-flavoured soft-textured bites. Next time I will start the carrots cooking a bit before adding the other vegetables; at the size I like them they didn't cook evenly with the turnips (and parsnips that I added).
Well, lacking the necessary cooking utensils, I made this one on the stove instead of in the oven. I also was forced to use powdered thyme (1 t.) instead of the thyme leaves (gasp), replaced the peas with green beans, and the potatoes with mashed potatoes served alongside, and added 8 oz sauteed, quartered mini portabella mushrooms. I used a meritage from robert mondavi as well. The end result was wonderful, especially with the mashed potatoes as a foil (I hate that word but I MUST use it) and a glass of the OK red to resonate the flavor of the stew. It fit the bill for an easy to throw together, somewhat inexpensive (no exotic ingredients), comfy casual indulgence. I would definitely recommend it.