This was excellent! I made it exactly per the recipe. The best I’ve ever made by far! Thanks! ]]>
I made the beef stew a couple of weeks ago. It was unexpectedly delicious! I omitted the red wine & mushrooms and forgot to buy the Worcestershire sauce but it was fabulous! Making it again tomorrow. I think using the beef STOCK made all the difference. Growing up my Mom would use a packet of Lipton’s Onion Soup mix, beef, carrots, celery, onion and potatoes. I always thought that’s what stew tasted like. Don’t get me wrong, it was just as comforting. But now? It’s all about that flavor. Thank you! ]]>
This was very good. The whole family enjoyed. ]]>
This is honestly the best beef stew I’ve ever had. I didn’t have balsamic vinegar so I substituted 1 TBSP of Better Than Bouillon (Beef) to add some depth. And 1 tsp of sugar so the carrots weren’t bitter. I used Mondavi Cabernet. Also, the cornstarch slurry added the perfect thickness. Will definitely be making this again. Thank you! ]]>
Although it took longer than the recipe said (prepping the onions, potatoes and carrots) it was worth it. The flavor is incredible. I used a Pinot Noir. I also double the recipe and used my instant pot in slow cooker function. 8 hours later, both my husband and I couldn’t eat enough! Thank you! ]]>
In reply to Betsey.
You are a genius! If every chilly, bone-biting, wind-beaten, frozen day had a mug of this beef stew and a crusty bite of bread at the end of it, I could live in Fargo, North Dakota forever. Big love for this recipe and for your excellence in creating it. Thank you.
]]>Delicious, Nicole! The only changes I made were beef bouillon instead of stock, cornstarch instead of flour during the browning step to make it gluten-free, and I ended up using a lot more cornstarch than you called for to thicken the stew, and it was still not very thick. Thanks for sharing your recipe! ]]>
Instead of adding wine, can I just add extra beef stock? ]]>