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Beef Stew Recipe

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal. Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.

  • prep: 15 mins
    total time: 2 hours 45 mins
  • servings: 6

Ingredients

  • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 pound medium onions (about 2), cut into 1-inch chunks
  • 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  • 1 pound carrots, cut into 1 1/2-inch lengths
  • 6 garlic cloves, smashed
  • 2 bay leaves

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

      In this step:

  2. Step 2

    Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

      In this step:

Source
Everyday Food, October 2006

Reviews (104)

  • 7 Mar, 2014

    I make this frequently in the slow cooker, but take the extra time to brown my beef in a skillet and deglaze the pan with some red wine before I assemble the ingredients per the recipe's instructions. I also add celery and extra garlic cloves/potatoes/carrots, just because of personal preference. It always turns out extremely well. It's so easy, even with the extra step, and gives a huge flavor payoff. I have never tried the dutch oven version because I don't have the best oven (renter).

  • 17 Feb, 2014

    I've been making this recipe for years. It's in constant rotation for my winter recipes. It's simple and delicious. I've made it in both a crockpot and dutch oven and prefer the dutch oven method.

  • 30 Jan, 2014

    Great spring board recipe! The balsamic vinegar definitely gives this stew a tasty kick. I do this in the oven vs. crock pock and instead of adding water, I bump it up and add 2 cups of beef stock and 1 cup of red wine. After 2 hours I throw in a package of quartered baby bella mushrooms and a few handfuls of fresh string beans, trimmed and cut into 1 inch pieces. You can also throw in a handful of frozen peas at the end as well. One dish wonder and oh so good.

  • 4 Jan, 2014

    As a relatively new "cook", I try to follow the recipes to a T but I read the review beforehand for an overall impression. I have never used a slow cooker before but it worked very well. No water was needed and there was plenty of moisture created by the ingredients themselves. I felt that the amount of carrots and onions were heavy. This dish was tasty immediately afterwards; however, re-heated, it lacked its original flavor and texture. A keeper but not on a regular rotation.

  • 20 Dec, 2013

    This recipe is perfect , easy , delicious and exactly what I was looking for .

  • 26 Nov, 2013

    Very very simple and tasty without going to much trouble. I made this in the crock pot using a little over 1 and 1/2 lbs lean stew beef, halved the potatoes and carrots, substituted 8 oz frozen pearl onions for chopped, and added 8 oz sliced cremini mushrooms. Also added some celery seed and dried basil and oregano. Cooked on high for 5 hours. Will probably add a little red wine next time because I would like more gravy. A little crumbled bacon would probably be a nice touch, too.

  • 23 Oct, 2013

    The slow cooker recipe doesn't say anything about adding water??? I just added it anyway and started it. Sure hope it's right!

  • 4 Oct, 2013

    Remove bay leaf? My grandmother always said "whoever gets the bay leaf has to kiss the cook".

  • 22 Sep, 2013

    I was looking for a recipe just like this one. Foolproof, tasty and so simple that it wouldn't take ages to make. Never mind browning meat and wasting time - just mix the first group of ingredients together over medium heat, add the rest of it and plunk it in the oven. That's it! SO delicious and absolutely tastes like you spent HOURS making it! Will absolutely be making again!

  • 15 Sep, 2013

    Cooked a pound of bacon first, browned meat in bacon fat. Then sauteed mushrooms in fat and de-glazed pot with a can of beef stock. Then added onions, potaotes, 3 tblsp soy sauce, 1 tblsp anchovy paste and a bottle of Cabernet. Put in oven at 300 for 4 hours. YOWZA! So beefy and delicious. Super easy. Took about 30 min to get it into the oven.

  • 5 Jul, 2013

    Thanks! When the weather gets cooler I will be making this beef stew. Thanks for posting! Looks like an easy to make recipe.

  • 26 Apr, 2013

    In spite of alll of the ingredients cooking up perfectly. the meat was tender, the carrots and potatoes were perfect, this dish was just ok to me, but my husband liked it. I shared with a friend and she said that although it had some kick to it she still liked it. I thought it was too salty and just not colorful enough. The flavors didn't excite me. My list of what I didn't like about this dish is too long so I'll just say I won't be making it again. To be fair -- I just don't think I like beef stew.

  • 27 Mar, 2013

    What makes this recipe great is its simplicity. Yeah, there are some better recipes out there, but its hard to beat this one on time and ingredient count. Brown the meat in bacon grease and add the cooked bacon for additional flavor. I recommend a thick cut maple smoked bacon for it because you can taste the difference in the end product. I used a slow cooker and found after several runs that the low setting is better than high. Fridge overnight for best results and reheat prior to eating.

  • 18 Mar, 2013

    Made this last night for the first - it was delicious and easy! I'm not generally a huge fan of stew, but boy this hit the spot on a cold night! I cooked in the oven for slightly over 2 hours and the meat and veggies were was tender but not mushy or overcooked in the least. I just served w/ hearty sliced bread. Perfect winter meal!

  • 13 Feb, 2013

    I also used my Le Creuset 7 qt pot in the oven at 2.5 hrs. It works perfectly and I prefer it over the slow cooker for retention of color and vitamins in the veg.

  • 13 Feb, 2013

    over 25 years making stew, and this is the simplest and most delicious result I have ever had!!! A few tweaks to personalize what my family likes- I use one cup beef stock in place of one of the cups of water. I use roasted garlic instead of raw, I use 1Tbs of fresh chopped Rosemary and 1 Tbs fresh Thyme leaves from my garden. I add one leek chopped (light green and white parts) in place of one of the onions. I use 1 Tbs. of Maple Balsamic Vinegar in place of one of the Tbs. of Balsamic. A+ EASY

  • 8 Feb, 2013

    I did the low & slow (8hrs) in a slow cooker, and when I first took it out and tasted it, I really didn't like it. It tasted too much like vinegar and had no depth. I was making it for someone else the next day, so I put it in the fridge thinking I would try and "fix" it in the morning. The next day when I tasted it, it was fabulous! So, my advice is to let it sit a few hours or overnight to let the flavors meld. I dd the recipe as stated with the addition of 1/3 c beef broth. Really good!

  • 3 Jan, 2013

    Made this today (oven version). Husband and I loved it. Easy peasy, absolute perfection.

  • 27 Dec, 2012

    Made this the other night for the first time using the crockpot. Would have been excellent had I known to add 3 cups of water. The ingredient list or crockpot variation instructions so not say anything about water, which made my stew very very dry. Will definitley make this again, next time using water or beef stock and I know it will be delicious! They should really update this.

  • 5 Dec, 2012

    Made the stew last night in our crock pot, and it turned out wonderfully, with one addition-- I added a cup of a nice red wine and let it simmer away for about the last hour of cooking; added a nice depth to the flavor, and complimented the vinegar nicely. Have to say, this stew was a wonderful end to a rainy day.

  • 19 Nov, 2012

    A bit sweet. I didn't care for the tomato taste.

  • 18 Nov, 2012

    My family and I loved this dish. I made it in the oven instead of a slow cooker just so I could cut cooking time. The meal was super easy to make and an easy clean up! It's very hearty and filling and serves 8 easily. Just bought a fresh loaf to go along with it. I'll be sure to make this meal time and time again.

  • 26 Sep, 2012

    We absolutely loved this recipe! I did the slow cooker version & it was literally dump it all in there & forget about it! We have a very tight schedule on Wednesdays so I think this will definitely be going into my rotation. It was meaty-and the meat was soooooooo tender!-, it had a good serving of veggies in it. It was extremely flavorful, I seasoned the beef with seasoned salt before I put it in though, I will say I enjoy natural flavors over anyway. I served it with pretzel rolls!

  • 31 Mar, 2012

    I used the Slow Cooker method of preparation at a low temperature for 8 hours and can assure confused readers that it is NOT necessary to add the 3 cups of water required for the stove-top/oven method: the ingredients provide their own liquid as the stew cooks. Otherwise, the only further comment I can make is that this is unquestionably the best beef stew I have ever prepared and recommend this recipe heartily without qualifications or additional suggestions.

  • 26 Jan, 2012

    Looks good. I usually add my potatoes and carrots after beef cooks 2 hours and cook the vegetables for 30 minutes. That way the vegetables aren't mushy.

  • 10 Dec, 2011

    I've tried this recipe on the stove and in the slow cooker. I definitely favored the slow cooker results. The meat came out a LOT more tender that way. I really jam pack the ingredients in because I'm usually feeding a crowd (plus this recipe reheats VERY well!) I found that the stove version of this stew made for less tender meat and mooshy veggies. I'd almost always suggest going for the crockpot version and using just a little liquid (either a cup of water or beef stock) Yum! A favorite!

  • 16 Nov, 2011

    i made this tonight in the crock pot for the first time and it was great! i think next time the carrots need to be cut in half because they were hard to keep on the fork. i didnt tell my husband that there was vinegar in it bc i knew he wouldnt be as open to trying it. he loved it and we both agreed that this was the best stew ive made yet. i didnt grow up liking stew so im slowly learning how to. i even ate leftovers which i never do! this is going into our favorites pile!!

  • 16 Nov, 2011

    also at the end of cooking, i took out about a 1/2C of the liquid and whisked in about 4 TB of flour. my husband likes his stew liquid a little thicker than what it originally came out as. then i added that to the stew and let it sit for about 10 minutes so the flour flavor could cook out. that made it the perfect consistancy for us!

  • 7 Nov, 2011

    Made it in the slow cooker for the first time tonight. It was a success. The meat was tender and vegetables were excellent. I added celery as an extra. In order to jazz it up a bit, next time we will add more seasoning. It looked just like the picture!

  • 11 Jun, 2011

    This recipe just did not work for me. It was bland, tasteless. I will give it 5 starts however, in part, because the meat was just about the most perfect I've ever had out of a slow cooker.

  • 3 Mar, 2011

    I made this the other night and it was very good and extremely easy. Next time I might change it from 3tbl of vinegar to 2 because the flavor was kind of strong. I'd also check on it about half way through and give it a stir because mine started to dry out on top a little. (I did the baked version) I added some peas at the end. Yum!

  • 1 Feb, 2011

    This was amazing! I made it on the stove top and instead of water, I used beef broth. Next time I'll use orange juice instead of balsamic vinegar for a different twist. Yummm!

  • 5 Jan, 2011

    Also, I forgot to mention in my previous comment, I cooked mine with a whole Axis rump roast instead of cubes!

  • 5 Jan, 2011

    Delicious!!!!! Cooked mine in a 7 qt. crockpot with loose lid and draped a towel over it, it came out perfect! But be sure to turn the heat down to low the last couple of hours cause I didn't and had to add 2 cups more water at serving time, but it was still YUMMY!!!

  • 2 Jan, 2011

    Loved this. I was nervous because I have a 7 qt. Crock pot with not the tightest-fitting lid. No need to worry... turned out great!

  • 20 Nov, 2010

    susansmeke: Thanks for you response! My dinner turned out quite yummy...I ended up giving it a stir because I had read that someone suggested adding peas in the last 15 minutes of cooking so I added them and gave it a stir. I let it cook for about 30 minutes longer after this. I think stirring helped to mix it all up too and really get the flavors into the veggies. I didn't add the water and it turned out fine. There was enough moisture that had seeped out from the ingredients :)

  • 13 Nov, 2010

    I made this and it came out perfect. My oven tends to run a little hot, so I cooked it at 325. I added celery to add a little sweetness to it (my fam likes red onions, but I only had white so tried to compensate a little bit). Meat was tender and veggies were perfect. Thanks for a simple, great recipe!

  • 13 Nov, 2010

    I made this and it came out perfect. My oven tends to run a little hot, so I cooked it at 325. I added celery to add a little sweetness to it (my fam likes red onions, but I only had white so tried to compensate a little bit). Meat was tender and veggies were perfect. Thanks for a simple, great recipe!

  • 10 Nov, 2010

    OregonWinoFoodie: You are right, use a dutch oven and start it on the stovetop. When it comes to a boil transfer the pot to the oven. A dutch oven is designed for both stovetop and oven cooking and should have a tight fitting lid (one that wan't let all the juice escape in the form of steam.) Hopefully you have an enameled cast iron dutch oven - they're great and you don't have to spend $$$$. Martha Stewart has a nice one available at Macy's at a good price.

  • 10 Nov, 2010

    PS lilwbprincess: I don't know why the slow cooker version doesn't say to add the water, but hopefully you read the oven version and saw that you needed to add 3 cups of water. Hope your dinner was delicious!

  • 10 Nov, 2010

    lilwbprincess: You shouldn't have to stir this. A well written recipe should tell you just the order to put things into the pot and if it is necessary to stir half way through cooking. It rarley is necessary or suggested to stir during the cooking process in a slow cooker, because removing the lid lets a lot of heat escape and then it has to come back up to temperature. Then it is REALLY sloooww coooking;) The order of ingredients is calculated for even cooking, so important to follow.

  • 4 Nov, 2010

    For crockpot: do you stir the stew at all? Before turning on the pot? Halfway through? I'm a very beginner cook and I just have no clue about this stuff...I'm concerned that the meat will just cook and burn as the bottom layer and all the veggies sitting on top will dry out. I would appreciate any help anyone has :) (I actually just started it about 10 minutes ago, but I'd love to know if I'm supposed to mix everything for next time)

  • 31 Oct, 2010

    I'm confused about the oven version... It says to bring the dish to a boil and then transfer to the oven. So I'm assuming you bring the stew to a boil on the stove and then transfer to the oven? I seem to be the only one confused about that!

  • 19 Oct, 2010

    So easy and very tasty. I did the slow-cooker variation, on high for 5 hours. The meat came out extremely tender, but the bottom layer was a little burnt. Not sure if it was the high temp, or if my crock pot is just crummy. Regardless, this is a great, simple recipe that I'll definitely make again.

  • 10 Oct, 2010

    Great recipe. I added celery and cut back the pepper. Brought the pot to a boil before sliding it into the thermos for 10 hours. Meat came out melt-in-your mouth soft. Veggies were perfect.

  • 24 May, 2010

    I made this beef stew last night and we had it for dinner today. It was so good, the best beef stew i ever ate. I cooked it in the dutch over. The vegetables and meet just melt in your mouth. Thank you for the great recipe!!!

  • 19 May, 2010

    I think this is terrific recipe. I do the dutch oven version and it consistently comes out great. It has a thick, hearty texture. You definitely need to be generous with the salt and pepper to bring out the flavor in the beef. It's super easy though and perfect if you want a hearty meal on a rainy or cold day.

  • 3 Nov, 2009

    My husband, 1-year old daughter and I all loved this recipe. I made the slow-cooker version and halved the recipe. It was really, really easy. I did not add any extra salt or pepper so my daughter could eat it and we still found it to be very flavorful. This will be added to our favorite meals list!

  • 11 Oct, 2009

    This dish is far too bland for me. I will not make it again.

    For those making the stew in a slow cooker: you do not need the 3 cups of water required in the oven version. The ingredients generate enough liquid by themselves.

  • 29 Mar, 2009

    I've picked up this recipe because I tried the black bean chili from this month's Everyday Food and it was fabulous. I am a believer in the "hard way." graupma, but beef browned with flour often turns out tough after long cooking; the chili was amazing and took only 15 minutes to throw into the slow cooker. However, I'm still cooking the stew. I added 1 cup of water and it's got a LOT of liquid on it now. The meat is kind of boiled. So, we'll see.

  • 28 Mar, 2009

    The Slow Cooker Variation doesn't have the 3 cups water listed as in the oven method.
    Does anyone know for sure if the amount of water would be the same for a slow cooker? Thanks!

  • 23 Feb, 2009

    lovely you probably had it on low so it needed longer to cook. 8 hours on low

  • 23 Feb, 2009

    I made this in my dutch oven and it was yummy. I used 1 small can of beef broth to substutute 1 cup of water and I only used 2 tbsps of the vinegar.

  • 22 Feb, 2009

    A slow cooker is just that, its primarily used for all day cooking like when you wish to put something on before you leave the house and want to return to a cooked meal. A slow cooker won't allow steam to escape,, so yes it might be a bit more liquid. Cut back on the water, if its too thick at the end, add some water or broth. As the recipe says: cook until meat if fork tender... your slow cooker might just need longer

  • 19 Feb, 2009

    I'm a total novice at slow cooking. Could someone please tell me if I am supposed to add water to this recipe?

    I followed the recipe exactly and after 4 hours the beef was not cooked, and the potatoes were warm but raw. We then added water to the slow cooker and after 2 more hours it seemed like a stew.

    Was the "Add water" bit supposed to be implicit?

  • 18 Feb, 2009

    I love the carrots.

  • 18 Feb, 2009

    I love the carrots.

  • 11 Feb, 2009

    Yummy and makes the house smell good. I made the oven recipe. I did not have tomato paste on hand, so I used tomato sauce. I only used 1 Tablespoon of balsamic vinegar. I added one can of french onion soup and the rest water to make the 3 cups water.

  • 11 Feb, 2009

    I have made the oven version several times and it is definitly a family favorite. Yesterday I made the slow cooker version for the first time. I really did not like the slow cooker version. I'll make this again but only the oven version.

  • 9 Feb, 2009

    I used a bottom round roast because it was on sale. I didn't have tomato paste, so I used catsup. I used 2 cups of water and one cup of bee stock. Very easy and very delicious. The recipe made a nice, thick gravy.

  • 5 Feb, 2009

    I added vegetable stock instead of water for more flavor, and I also added white beans and it was great!

  • 5 Feb, 2009

    I am pretty sure that the 3 cups liquid are also included in the slow cooker version.

  • 5 Feb, 2009

    The Slow Cooker Variation doesn't have the 3 cups water listed as in the oven method. Does anyone know if the amount of water would be the same for a slow cooker?

  • 4 Feb, 2009

    I'm trying mine with Yukon Rose potatoes. I also substituted the vinegar for red wine, we'll see how it turns out, but it sure smells good/.

  • 4 Feb, 2009

    Twizz1ler--I am not a nutritionist, but I suggest subbing sweet potatoes (or yams, depending on your part of the world), parsnips, and/or turnips for the white potatoes you are avoiding. Likely there are lots of root veggies you'll find to replace the white potatoes. Also, try using cauliflower. Good luck with dinner tonight.

  • 4 Feb, 2009

    Try Martha's Cornbread Puddings with this stew. I do not have a mini muffin pan, so , I doubled the recipe and made 18 regular pudding muffins. Store leftovers in a freezer bag. Reheat them in a 425 degree oven only until thawed and hot, usually about 10-15 minutes. Came out very moist and delicious. When I cooked the batch from scratch, I used the same oven temp and cooking time. The butter in the cups browns the bottoms and sides.

  • 4 Feb, 2009

    This recipe is delicious! I cooked mine in the crockpot and I made a few tweaks. First, I browned the beef chuck before adding it to the crockpot. I added a small can of tomato paste rather than the 1/3 c. I didn't use onion, I used a few shallots instead. I was worried that it would be far too rich with the tomato paste and the 3 tbs. of balsamic vinegar, so I also added approx. 1/3 c. of water. It tasted fantasic! This recipe is a winner.

  • 4 Feb, 2009

    Going to try this tonite - trying to stay away from a lot of white potatoes - what do you think would be good to add?

  • 4 Feb, 2009

    The balsamic vinegar would act as a meat tenderizer, and after the length of cooking time, the balsamic flavour would add the "depth" to the stew. You honestly won't even taste the vinegar!

  • 4 Feb, 2009

    I think that it would be very helpful if the recipes posted here contained the nutrutional values. Why isn't that done?

  • 4 Feb, 2009

    i don't think i would like vinegar in this recipe what could i substitute"?

  • 4 Feb, 2009

    Never waste tomato paste again. Use what is needed, and place the remainder in tablespoonfuls on plastic wrap and freeze it.

  • 20 Jan, 2009

    I followed the recipe exactly with a crock pot on high for 5 hours and found the meat to be terribly overdone. Next time I will check it after 4 hours and see how that works. On the upside the broth was so delicious and there was plenty of it. In the last 15 minutes I threw in a box of frozen peas which also worked nicely.

  • 19 Jan, 2009

    This took no time at all to make and was great. I used the crock pot and was worried about not having enough liquid, but it turned out fine. I used sweet potatoes instead of new potatoes and they were very good.

  • 14 Jan, 2009

    This stew works perfectly in the crock pot. Of course adding broth will make it too thin which is why it is not called for in the recipe. A hearty stew is different than soup..more fork fare with a piece of fresh baked bread to soak up the goodness. If you use a high quality vinegar 3 Tbs is brightens up the flavors and adds a hint of sweetness.

  • 12 Jan, 2009

    This was a disaster. I used the oven method. Pot was tightly sealed. I reduced the Balsamic Vinegar to 2 tablespoons. All the liquid evaporated. All ingredients turned to mush and had a very strong taste of the vinegar. I was planning to serve this to company but had to throw it out.

  • 8 Jan, 2009

    I used the oven method. So easy and delicious. The balsamic vinegar gives the stew a nice flavor, but I'm glad that I reduced it to 2 1/2 tablespoons. Any more would have been too much for our taste.

  • 4 Dec, 2008

    I made this in a slow cooker. I was concerned about the lack of liquid in the slow cooker version. I followed the recipe exactly, and the consistancy turned out fine after a good stir prior to serving (It was thick, like I prefer). My potatoes were a bit larger, so I had to cut them, and some of the exposed cut sides did turn dark since they were not in liquid. Overall, it was a good recipe; however, it had a little too much of the balsamic vinegar flavor for my family.

  • 22 Nov, 2008

    What - no water in the slow cooker version?

  • 16 Nov, 2008

    I also use a slow cooker. I was a little worried about having no water added but was surprised to see how much gravy there was after 5 hours. It was a little thick so I added a little water towards the end. Taste REALLY good! Will make this for my next potluck!

  • 13 Nov, 2008

    I like the slow cooker method. I add just a bit more water and it's perfect. My whole family LOVES when I make this. It's definitely worth a try!

  • 10 Nov, 2008

    The easiest recipe I have ever done! The only thing that I would recommend is to use a 5.5 qt-6 qt slow cooker. I used a 5 qt and ran out of room for everything that I wanted to add. Otherwise, there is no better, cold weather, easy to prepare, great for entertaining, make it with your kids meal!

  • 10 Nov, 2008

    This stew was delicious and easy! I added parsnips and celery root and it was fantastic - actually ran out of room for potatoes. So I roasted the potatoes and served them on the side. Super easy. I served it to a dinner party on a rainy day and it was perfect! This will be a winter staple!

  • 4 Nov, 2008

    This is such a delicious and easy recipe, no matter how you prepare it. It was definitely a crowd pleaser and will become one of my go-to recipes.

  • 27 Oct, 2008

    I made this on a Sunday Night for my Family and just loved it!! t is so easy to make, and has ample room to add your own flare. I roasted some marrow bones first for 1.5 hours then added them for ultra rich broth later on. just simmed most of the fat off top before serving. I also added sliced parsnips as well. Next time I want to try it with celery root. What flavour!

  • 22 Oct, 2008

    I like my beef stew a little more soupy, and I didn't want to waste any tomato paste so I used the entire can, added a little more balsamic vinegar (use one that is well aged) as well as a can of organic diced tomatoes. The stew turned out rich and delicious. I usually like to sear the flavor of the beef by browning it first, but I tried it the way the recipe instructed, and it turned out great.

  • 9 Jun, 2008

    This is the best beef stew I have made. I used the slow cooker and did not add any liquid, I think that is what made it so wonderful. If I added anything it would be a concentrated liquid, more balsamic vinegar or red wine.

  • 20 May, 2008

    To Septemberish - The slow cooker makes its own juice by condensation .
    Enjoy
    Greece

  • 30 Apr, 2008

    I'm wondering why there is no liquid for the slow cooker version too!

  • 9 Apr, 2008

    Great stew. I would suggest using beef broth instead of water...and, of course, we all have our favourite personal touches like parsley for colour or a touch of sage instead of bay leaves - whatever your special ingredients are, this is a perfect beef stew to use as a base.

  • 25 Mar, 2008

    I marinated the meat in red wine and then used it as the liquid. Fabulous!!

  • 22 Mar, 2008

    Has anyone found out why there is no liquid (i.e. water or broth) in the slow cooker recipe version? Thanks.

  • 16 Mar, 2008

    I made this for dinner tonight. I agree with the others - it's amazing as is! This dish is also very simple to put together, as long as you have 3 hours to spare.

  • 14 Mar, 2008

    It's not in the list of ingredients but the directions under #2 says to add 3 cups water.

  • 12 Mar, 2008

    Can anyone comment about the absence of liquid required for the slow-cooker variation of this recipe? I can't believe none is required.

  • 11 Mar, 2008

    I guess you're trying to make this dish easy. I prefer the old and hard way.
    Take the beef in a bowl, add the flour salt and pepper. coat the beef and then saute quickly until its crispy and sealed. Then go on with the rest of the recipe.
    Turns out great for me.

  • 3 Mar, 2008

    This recipe was one of my first crock pot recipe attempts! It turned out great and was VERY tasty! Although, I would suggest using half of the required tomato paste and maybe substituting some Marsala wine for additional flavor. All in all, it was easy and a great winter dinner!

  • 25 Feb, 2008

    This came out great!

  • 17 Feb, 2008

    Comforting and delicious! Don't change a thing! I usually tweak a recipe but when I saw the comments decided to leave the recipe "as is". Its tastes as great as it smells. A must try! Pass the crusty bread to absorb some of the juices.

  • 15 Feb, 2008

    By far the easiest and tastiest stew recipe......even the kids like it.

  • 13 Jan, 2008

    This has become my favorite stew and I've given the recipe to several friends. It's easy and delicious!

  • 18 Dec, 2007

    I agree- This is one of my favorite recipes! Love it

  • 10 Dec, 2007

    I think the dish was fantastic! Instead of using 3 cups of water I used 2 cups of beefstock and 1 cup of water. It was wonderful!!! I forgot the bayleaves but it was still awesome!

  • 6 Nov, 2007

    The garlic overpowered the entire dish, giving the vegetables a bitter flavor.