French Ragout With With Beef and Potatoes in Brown Flour Gravy Recipe
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10/28/2007
BEST beef stew I've e'er made! I added 3 tsp footing black pepper, two tsp garlic powder to the flour mixture before browning the beefiness. I followed the recipe exactly every bit directed, except I used powdered beef base instead of the cubes and also one jumbo carmine chopped onion. Too, I made five times the cornstarch mixture as I prefer a thicker gravy. As a result, I had to add together some salt every bit there wasn't as much common salt in the powdered beef base. Also, if you add the 3 tsp of pepper to the beefiness before browning, lookout man how much pepper y'all put into the stew. Mine has a fleck as well much kick equally a result but it'south withal excellent! Likewise, if you use carmine potatoes and not russet ones, your potatoes won't turn into mush no affair how long you cook them. I learned this from Alton Chocolate-brown's show, "Practiced Eats". Russet potatoes will dissolve into mush unless you throw them in at the concluding infinitesimal. I cooked my red and xanthous golden potatoes for over an hour in this stew and they didn't change shape. BEST STEW RECIPE ON THIS SITE!
ten/18/2014
this recipe is groovy every bit written. LADIES, NOBODY CARES Nigh YOUR CHANGES, , rate the recipe equally written, if y'all have to make changes, submit your own recipe, and allow the rest of us course our own stance.
06/27/2005
The All-time stew (made from scratch & not leftover pot roast) that I have ever had. We ate it over the whole weekend -- first in the Italian Breadstuff Bowls from this site & and so in regular bowls with the leftover bread from the insides of the bowls used for dipping. I used the suggestion of substituting a sugariness potato in place of one regular murphy -- equally it cooked I smashed it into the sides of the pot to help thicken the stew. The only other change I made was using well-nigh five times the amount of cornstarch -- we similar our stew very thick. The rosemary definitely makes the flavour of this stew, & I don't normally cook with rosemary. Nosotros all loved information technology in this repast, though, & I won't change a thing next time I brand it!
09/29/2006
The ingredients didn't sound terribly heady, and I was expecting a rather apartment tasting stew, but wow! The first seize with teeth/slurp surprised me as beingness incredibly savory, even without large amounts of salt. I did add together garlic to the meat as I browned it, and I added a flake of oregano, merely otherwise I followed the recipe. I will definitely make this one once again!
10/19/2002
This was such a wonderful recipe! I have tried beefiness stew in the crock pot, but the meat simply didn't come out tender plenty. In this recipe the meat was melt in your mouth delicious! I added pearl onions which was just a prissy other vegetable to throw in. I call back you have found the cloak-and-dagger to a great beef stew!!
08/thirty/2006
Great recipe and skillful to freeze. I fabricated changes based on other reviewers comments and my own tastes...I used 3lbs beefiness (my hubbie wanted more meat). Used ii cans of beefiness broth over bouillon. Used three tbl starch/h2o. Coated the meat in a mixture of 7tbl flour, 2tsp garlic powder and 3tsp pepper. I omitted the celery and added 1 tin can peas and 1 tin corn at the very stop. Delicious.
10/23/2005
I thought this stew was wonderful. I noticed that some of reviewers are proverb that the stew isn't too flavorful. I took the advice of some of the other reviewers and added wine instead of water. I decided to use all white vino just then I only had 1 ½ cups and so I added ¼ cup of red wine. I used the additional ¼ cup to cook the bouillon cubes in. I besides added a little more cornstarch to make the stew a lilliputian thicker. I idea the stew had a fantastic season and it was very easy to make. I will definitely make this stew over again!
12/16/2008
HEY! A review that's actually THIS recipe and not altered to something ells! Fabricated equally writen. yeah its practiced.
05/21/2002
I made this last night for my hubby and myself. Nosotros both loved information technology! I added actress cornstarch (2 or 3 times as much), also every bit greenish beans, corn and italian diced tomatoes all of which came from the tin. Information technology turned out first-class. The meat was very tender! Served with cornbread. Will definitely make once more.
11/29/2005
I've made this recipe a one-half dozen times over the past several months, sometimes with beefiness and sometimes with lamb. I dearest it. I recommend that you double up on the rosemary, parsley and pepper. I use 2T of cornstarch to thicken. As well, I prefer canned beef broth rather than burgoo cubes, but that's much less salty than the cubes, so if y'all do that yous'll need to add common salt (effort 2t to start). And remember too that simmer is NOT the same as boil! For beef I utilize chuck steaks and for lamb I like shoulder chops. Its important, I think, that yous process the bones right along with the meat. They add a lot of season and texture. Cut the meat from the basic, cube it, and brown and melt both together. You can remove the bones prior to serving or, if no one's looking, you lot can practise what I practise and chew on 'em. :)
09/26/2011
OH MY GOD!!!!!!!!!!!!!! so freaking expert never made a beefiness stew before and i dont normally eat it. i will make this very frequently takes two hours to make merely information technology does non demand much attention at all got to catch upwards on my dvr in that time. i followed some communication and did the baggie with flower, onion, and a garlic and onion mix i bought at home goods chucked the meat in and "shook it baby" that phrase fabricated me laugh. we wanted more juice so we did 2 cans beef broth and ane can vegatable chucked some wine in there and was gear up. we simply had regular potatoes merely they came out fabulous i retrieve the rosemarry was awesome in this gave lots of flavor. am very impressed was put off at first by cooking time but this is groovy for a lazy melt like me. five stars whooooooooooo!
02/25/2008
This is the 2nd recipe I've tried from this website and it is crawly! I honey the flavor the rosemary gives to it. I did tweak it a bit by calculation more beef boullion, calculation red wine, more cornstarch and omitting the celery. It took me awhile to get the vegetables to cook just correct. The first time the potatoes got mushy so I tried to reduce the melt time simply then the carrots and onions were undercooked. So I now I add together them in stages. I buy a large peak round sirloin and cut it upward instead of getting the precut stew meat. The butcher said pre-cubed meat comes from the chest and tends to be tougher. The height round sirloin is cheaper, likewise!
06/12/2002
I didn't like this recipe at all. Maybe I'm merely not a stew eater, but I thought the gravy was too thin and the seasonings weren't hearty enough to bring out the flavour of the meats and vegetables. Celery in stew doesn't thrill me either.
02/08/2011
This stew is very good! I did brand some changes based on the reviews: Here is what I did. in a pocketbook I mixed flour, garlic pulverization, garlic pepper, onion pulverisation and roast rub. Put the stew meat in and shook upward. I browned the meat until near half cooked. I used a can of beef broth vs the bouillon and water. I also took the advise of another reviewer and added a few shakes of worshire sauce adn a skilful shake of A-1 steak sauce. I as well added a pinch of Fennel...a staple ino our house. Yummy!! I merely made a one-half batch.. and cooked for nigh 45/50 mintes each round for a full of 1hr 45min.
11/08/2010
Yum! We loved this! I made information technology in my cast fe skillet and I, like many others, shook upwardly the meat in flour, salt, pepper, onion powder and garlic powder earlier browning. I added a bay leaf and some thyme. I likewise fabricated dumplings past cutting up some refridgerated biscuit dough into quarters and dropped them in the last xx minutes, covered tightly. Very comforting:)
12/09/2010
Awesome recipe! Made many times at present. Family loves information technology! Used red potatoes so they don't turn to mush if cooked besides long also used arrowroot instead of corn starch and used "meliorate then burgoo" beef base from health food store as information technology contains no msg...otherwise followed recipe! Once I decided to cook onions with meat instead of adding later on....big mistake... took longer and so normal to get beefiness tender.
04/08/2006
Great stew recipe! I coated the beefiness cubes in flour seasoned with a bit of each of these: salt, pepper, garlic pulverization, onion powder, crimson pepper and paprika before browning. Then let the beef, h2o, boullion and seasonings cook in the crock pot for an hr before adding the veggies (I sauteed the onions earlier putting them in). Likewise increased the cornstarch to 4 tsps. Let it simmer in the crock pot for the rest of the twenty-four hours and it was succulent.
08/25/2008
this recipe, there are no words to describe how much i love it if i could requite this 10 stars i would. it is VERY good, i did add together an extra cup of water/boullion and some corn at the last minute. it reheats wonderfully. im sending this one around to anyone that will take it.
01/20/2010
I added one Tablespoon each of Ketchup, Steak Sauce (A1), and Worcestershire Sauce. Too used Red potatoes instead of Russets, to avert mushy potatoes. I used "Better than Bullion" brand beef bullion (it'due south semi-liquid) and did add a skilful bit of cornstarch (mixed with a bit of COLD water!) at the terminate to thicken it upwardly. This was the best beef stew I've ever tasted, ANYWHERE! I'thou property onto this i. =)
11/03/2011
Instead of chopped onion, I added a defrosted 1 lb bag of frozen pearl onions. I had some baby portobello mushrooms in the fridge, then they were sauteed along with the pearl onions and added to the stew toward the end of the cooking time, along with 3 cloves of chopped garlic. My pkg of stew beef was 3 lbs, so I increased everything appropriately, except for the water (only 5 cups total). I did dredge the stew chunks in some flour when browning. I'm pleased with the manner this turned out. UPDATE xi/four/11 I forgot to mention that later I browned the meat, I finished this stew in the crock pot, five hours on high.
05/29/2011
Excellent stew. Based on other reviews I also coated the beef in flour, garlic powder, pepper and paprika before browning. I used beef broth and increased amount of vegetables.
01/27/2011
Lots of room to play. Used beefiness broth instead of the boullion. Will take to try it with lamb for sure! Added Bobby'southward recommendations of corn and dark-green beans which came out nice. Would've liked some mushrooms and perhaps cherry-red beans as well... just that might be too much. We'll see what happens.
x/09/2006
This came out cracking...I did customize information technology...used a pound of beef and more fresh carrots plus I threw in a can of green beans and a can of corn a few minutes before serving. I always coat my beef in a mixture of flour, a pinch of table salt, and 2 teaspoons black pepper. Also, I used a product called: Better than Boullion, more convenient than the hard cubes...I, similar some of the others, like a thick stew then I added 2T. more cornstarch. Rosemary is ane of my favorite spices, but next time I will subtract it. I added a bay leaf as i reviewer suggested, great flavour improver...1 proffer: cut carrots very thin, same with celery and potatoes..or else pre cook as some other person recommended...First time I made this and cut the carrots in 1 inch chunks every bit directed, they were hard after 2 hours of cooking. I used six cups of broth as I add together lots of veggies. Served with cheesey biscuits once and with a pesto french bread several times...very hearty.
02/12/2006
believe me when i tell you this is a bones stew receipe at best unless it is doctored upwards. to beginning i mixed iii Tbl spoons of all purpose flower with 1/2 tsp of pepper, seasoning salt, garlic pulverization, paprika, and onion pulverization to i glaze the meat before browning it in the oil. in the pot i used 4 cubes of burgoo and one more than loving cup of water(you can thicken with the flower mixture that didnt coat the meat if you lot similar). in the spices for the broth i added 1/2 tsp of thyme, and 2 bay leaves. finally i added 1 loving cup of frozen peas, and corn. i never utilize corn starch to thicken anything, flower with some added spices is much improve.
08/03/2011
This stew was really good;) Im so happy I picked this one. I did introduce a few changes, since I live in Egypt and sometimes I cant find certain spices I try to supercede them with what I have. I added thyme, a chip of curry, onion powder, meat spices, bay leaves and ketchup. It was and then rich in flavor;) yummy;)
12/03/2002
It's pretty good. I recommend using stewing meat with a bit more fat... It's a flake more tender. Lean pieces of meat comes out a bit dry out.
07/05/2005
My quest for the 'right' beef stew probably ends here. I had a certain gustatory modality in mind that definitely excluded tomatoes, plus I wanted it to exist only a little sweet. I followed the recipe and added a little red wine, a shake of thyme, barely a tablespoon of chocolate-brown carbohydrate, and some grated corn from two frozen ears. Too having peeled ii actually large potatoes, I decided to go out a fourth of one to mince finely to add every bit soup thickener at the cease, and it actually worked. In fact, information technology was superb! This is undoubtedly the best beef stew we ever had and my hubby and daughters hold! Thanks, Paula, for sharing.
12/28/2005
The best stew recipe yet! I did make some changes from the reviews. Commencement I sprinkled garlic pulverisation and pepper on the meat so sprinkled with flour then I browned the meat. I substituted 1c water with 1c red wine. I also added one bay foliage. Like about people, I had to add together a lot of cornstarch for a thicker gravy. I gauge it just depends on how you lot like information technology. The meat was and so juicy and tender I could cutting information technology with my spoon. I also made sure that all the meat were all almost equal size so they would melt evenly. Don't know if that worked but the meat was sooo good. The cooking fourth dimension was as well correct on for me. Veggies were perfect. My fiance had two helpings equally did I. Can't wait for leftovers tomorrow. I now have my Beef Stew recipe I was looking for. Thanks.
01/06/2011
Succulent stew with Chuck'southward suggestions of coating the meat outset and calculation ketchup, A1 steak sauce, and Worcestershire sauce. All the same, and this is why I rated this recipe 4 stars, the cubed potatoes and 1 inch pieces of carrots and celery weren't tender even after iii hours on the stove. Not including the prep work, the melt fourth dimension, itself, took iv i/2 hours. Next fourth dimension (aye, I plan to keep this recipe), I'll dice the potatoes, slice the carrots, and chop the celery. I'll besides add corn and peas. However, a very adept stew!
02/23/2002
Tasted great, so easy, there was footling to do but expect for the cooking fourth dimension to finish. It was a picayune soupy though, fifty-fifty though I added extra cornstarch and took the cover off at the end of cooking. Adjacent fourth dimension I volition try adding even more cornstarch or perhaps a chip less h2o.
x/09/2002
I fabricated this last night and my family loved it. The meat was sooo tender. Instead of two lbs stew meat I used ane lb of stew meat and 1 lb of extra lean ground beef. I also doubled the cornstarch. It was a little too runny and soup-like fifty-fifty though I doubled the cornstarch. Next fourth dimension I arrive I will add together even more. This recipe is a definite keeper.
10/01/2002
Delicious and elementary! The beef was so tender and all the vegetables came together to brand a wonderful tasting stew! We added more pepper for additional spice. I will make again and again!
12/28/2012
My husband and I both really enjoyed this stew. I tweaked the recipe a little bit. Starting time of all, I cutting it in half, because it's but the 2 of us. Instead of h2o and burgoo, I used a carton of beefiness stock. I also seasoned the meat while information technology was searing, with salt and pepper. Instead of fresh vegetables, I used a bag of frozen stew vegetables (potatoes, pearl onions, carrots and celery) and cut back on the cooking time by about twenty minutes overall. The meat even so turned out nice and tender, the veggies were a bit overcooked so I might wait longer to add together them side by side time if I use frozen again. I also increased the corporeality of cornstarch - and glad I did too. Even though I halved the recipe, I used 1 Tbsp cornstarch mixed with one Tbsp water. The consistency of the gravy came out perfect. I as well added about 1 tsp of gravy chief and a bit more table salt to sense of taste once it was finished cooking. Delicious - would definitely make this again!
02/xiv/2007
Peachy Stuff! Very much similar my grandmother's recipe, though she'south been known to just peel her carrots and potatoes then piece them in half and throw everything in the pot that mode! I love stew washed like that only it takes awhile to cook! But this was much quicker--fifty-fifty with all the chopping! I followed the concept of this recipe. Same ingredients aforementioned steps, merely like then many I modified it to suit personal taste. Basically I reduced the meat (I only had less than a pound in the freezer)and I dredged it in flour mixed with onion powder earlier browning. I upped the carrots and potatoes, only non the celery or onion. I reduced both of these by half. I used italian seasoning instead of rosemary (all out!), just kept the parsley and pepper. I used all four boullion cubes and about half-dozen cups of water. (I remember this kept the salty boullion from overpowering everything and was necessary afterwards I upped the veggies. I ended upwardly having more similar 12 servings than 10.) And lastly I combined flour and some more water into an old pickle jar and gave it a few good shakes until it was blended and used this every bit my thickening. I paired the stew with the Double Quick Dinner Rolls from this site and I had to terminate teenage boys from licking the laddle!
12/27/2010
This beef stew was very piece of cake to make.However when merely cooking for iv definitely make adjustments.We liked it beefy,so we added a little more beefiness.Everything cooked upward wonderful.Had to play around with the cornstarch to thicken up amend..tasted Bang-up?????kudos over again.we will make this over again
02/11/2009
I give this 4 stars as written. It's an excellent starter for beef stew but it needs a little more flavor. I read through the reviews and used some of the suggestions and it became a v star recipe. I added some ketchup, though next time I might just use tomato plant paste. I also added some worcestershire sauce and some garlic powder. Also, if you want to stretch this recipe... just add together more water and boullion or broth and and so add more vegetables. Use my tip beneath to thicken and you lot can feed an ground forces from 1 or two lbs of beef. I besides used flour instead of corn starch because it is what I'm used also and I think information technology just adds more flavor where cornstarch adds nil only a thickening agent. Tip to those that have problems making gravy or thickening sauces with flour..... Add together flour to cold water in a small container, (my dad taught me to use a baby food jar and that's what I all the same utilize today :) Then shake, shake, shake. Then y'all can cascade the flour mixture into whatever it is yous are trying to thicken. What I like most this method is that yous don't actually have to mensurate the flour and h2o. Just throw a couple of TBLS of flour in the container. Add together plenty water to shake it upwards and make a very sparse paste. Then yous tin add a little bit at a time to your recipe until information technology gets thick plenty to your liking. And so just throw the remainder away. Perfect gravy, no lumps, EVERYTIME! Anyhow... I know people detest it when you rate a recipe but make lots of changes to it. Just then anybody knows. I made
04/28/2003
I didn't similar this dish at all. After adding the corn starch and letting it simmer, information technology was still too watery. I added i/3 of a pocketbook of egg noodles which definitely helped thicken it up. However, I felt that it was too soft and mushy (the potatoes completely vicious apart) and lacked flavor.
02/15/2010
I only gave information technology 4 stars since I made information technology one fourth dimension and it was too banal. This 2nd time, I used beef goop and added ii modest cans of V8. The V8 gives it a little actress flavour along with a cup of wine, a tbl spoon of "Dales" steak sauce, two bay leaves, a little cayenne pepper and a little fresh ginger.
07/07/2011
This is a very good solid recipe for Beef Stew. I volition be my go-to recipe
04/x/2012
My husband said this was the best beef stew he's has in his life. I was concerned for awhile, but it was the BOMB! I made a few adjustments: browned the beef shaken in a bag with flour and garlic pepper, used organic garlic broth, and added 3 tbps of butter and 3 tbsp of flour before adding the veggies instead of using yucky cornstarch. I also added an actress half cup of broth, an extra carrot, one-half potato and stalk of celery. I used a bay leaf instead of rosemary because I don't like my nutrient tasting like Christmas trees. Would totally make this once more!
12/01/2010
Exactly what I was looking for. I did increase the corn starch to make a thicker base. Perfect condolement food!
08/07/2007
This was then bland. I will keep looking for another recipe.
12/19/2011
I used someone else's recommendation to coat the beef in 1/iv cup of flour, 1/2 teaspoon of garlic salt and 1/2 teaspoon ground pepper. I also use 1/2 a cup of red wine in place of some of the water. I added another carrot, potato, celery and used a whole onion. Yum yum.
12/17/2007
I as well do the flour, granulated (very potent) garlic, croaky pepper dredge. Throw your meat into this mixture & you won't demand the cornstarch step. Even after adding two T fresh garlic & 2 bayleaves to pace #2 I still discover this recipe bland. My married man & kids loved it. The meat was very tender. I don't similar celery so threw in a can of drained sweet corn.
02/20/2012
skillful beef stew recipe. I made this at the soup kitchen where I piece of work. Everybody said it was really good and it was the best stew I fabricated yet.
01/28/2011
This was very good and easy to prepare, It'll become a regular meal for us! I followed the directions as stated. Non certain how much to chocolate-brown the meat I but browned the outside of the pieces for a few minutes, there was still alittle pink remaining. It came out very tender-perfect. I beginning served the stew IN bootleg Italian bread bowls (recipe from this site) that I had fabricated at the same time and it only seemed "apathetic"- sort of tasteless. Simply the 2nd mean solar day we ate the stew and pieces of the bread separately, both items were very good. I give information technology four stars considering it was a bit more flavorful every bit a "leftover". I'd similar to add that the ii tsp. of cornstarch does pretty much goose egg to thicken it and then if you want a thicker soup better increase that office quite abit. UPDATE: I've made this 5 times now (it's simmering as we speak) today I added about 1-i/2 tbsp. of the cornstarch, it's alittle thicker but I may also take the lid off the last twenty min. or so as the author suggests. Nosotros raise sheep then I'll exist trying this eventually with lamb! Very easy get-to recipe. Too I desire to say that to proceed costs down and increase the healthiness of this- you lot could hands use just one/2 lb. of stew meat rather than the two lbs. stated in the recipe. In my stance that is WAY too much (esp. at $5 a pound!) and I do love meat. Tonight I made it with 1 lb. of meat which was plenty. I do cut up the stew meat into smaller pieces, so the meat does seem pretty plentiful.
01/26/2011
This was and so good. The rosemary is a lovely addition. I browned my beefiness in a little bacon grease instead of oil and and then added several glugs of ruddy wine and let the alcohol cook off before proceeding with the recipe. My family really went crazy over this. Thanks for sharing it, Paula!
03/10/2002
This was so easy and information technology was really adept. For more flavor, I added 2 tbs of kitchen bouquet seasoning while browning the beef, a little paprika and a little worchsteschire sauce at the end.
02/06/2007
This recipe is and then expert and delicious. My hubby who is Irish and had many stew going up, he said this is the best stew he had and then far. The only thing I did different from the recipe is, like the others, seasoned the meat with garlic powder and pepper before I browned it. I volition definately make this stew again.
10/29/2012
So simple & very tasty. Did use fresh Rosemary & Parsley. Also thickened a little more & actress veggies.
04/21/2011
I made this tonight following "Chuck'southward" alterations and flouring/seasoning the meat beginning, plus calculation extra veggies with the exception of onion, which my hubby dislikes. It gets 5 stars for a truly tasty, and truly EASY beef stew! Fantastic! The one affair I would note for the hereafter is that the recipe as written comes out too dry - I needed to more than double the amount of beef stock. But that wasn't a problem, and the recipe is absolutely a keeper. Give thanks you!
12/nineteen/2013
I've fabricated this recipe several times now, and while the bones recipe is very good, I take always longed for a thicker and richer beef stew and have tweaked information technology a little every time to achieve that. I nailed it this night! I have to admit that I went overboard on grooming, then this may not be for anybody. Also, I don't think that the original will yield 10 servings - When I make it, I serve 4 1.v cup bowls for adults and a .5 loving cup serving for the toddler, with maybe one developed serving left over. What I did: I split the stew meat, did half per the directions and splashed olive oil,liberal amounts of kosher salt, extra fresh basis pepper and a footling smoke flavoring on the other half (fabricated of the larger pieces of stew meat) and grilled it instead of browning information technology. And then I cut those larger grilled pieces up to mix them dorsum in with the other pieces and so followed the boiling and simmering instructions. At the end of the simmer I transferred everything to the slow cooker and added 2 cups more beef broth and slow cooked for 6 hours. At the cease, the cornstarch wasn't gelling the liquid plenty, despite doubling, so I sifted a 1/4 cup of flour in and stirred information technology upwards to make the thick gravy. Nix else changed. Absolutely what I was looking for! Smoky tedious cooked beef melts in your mouth with a thick gravy for dunking your homemade rolls or biscuits. Stellar.
09/16/2014
Family unit loved this one! I didn't take celery and had 3lbs of meat instead of 2. I added peas at the end and took the suggestions of some reviewers by calculation i cup of vino, red potatoes, seasoned the meat with garlic & onion powder and pepper then sautéed it after dusting in flour. I also used infant carrots, sliced in half. I made this with homemade biscuits and my husband and daughter polished off the leftovers a day later. Definitely a keeper!
12/eighteen/2011
mmmmmmmm! Added peas also. Delicious!
08/13/2006
Made this for dinner and the married man said information technology was the all-time beefiness stew always! I did make a couple adjustments. Added table salt, pepper, garlic powder, to meat earlier browning and coated with flour. Also added some ruby wine, a bay leafage and skipped the corn starch. Thank you for sharing!
01/09/2002
This turned out to the best stew, I've ever fabricated. I timed the recipe past iv(was feeding a adequately large crowd) and notwithstanding had plenty leftover. I served it with drib cheese biscuits to dunk, oh boy was it delicious. Anybody loved information technology!!
ten/thirty/2012
One of the best beef stews I've ever fabricated. I added almost 1 quart of homemade tomato sauce. It gets better the longer it sits.
02/fifteen/2009
The rosemary is a bad flavor for this stew. I think it would have been good if non for that. Information technology's only a weird season and an even weirder smell. Not adept.
11/17/2011
VERY good recipe. I did make a few changes: At Meat browning: Coat meat with flour, pepper, and garlic salt. I put one clove of garlic in the warming oil. At first simmer: Substituted half the water for equal amount of beer. I used Alaskan Bister, which is an amber ale. At 2nd simmer: Added 1 tin of diced tomatoes and added another half bottle of beer. Overall an extremely good recipe and would exist even without the beer. But it did add something to the flavor.
09/23/2014
Admittedly nothing wrong with this recipe! Of course, there will ever be some people who don't vary whatever recipe to suit their ain tastes and preferences. I kickoff by frying off a cup each of finely diced onion, carrot and celery in a footling butter, with some grated garlic & ginger. this is the base that the browned meat sits on during cooking - it by and large breaks downwardly and adds thickness and flavour to the gravy. I do coat the meat in seasoned flour (2 Tbs each of evidently & cornflour, + salt & pepper) before browning and the leftover flour mix gets addad as per this recipe. I still use the mesomorphic cut vegetables, sometimes adding other veges that are in flavor, like beans, parsnips, sweet murphy or baby corn. My recipe always includes a good splash of Worcester sauce and, because people swallow with their optics before the food reaches their mouthe, I e'er darken the stew by stiring in some Parisian browning essence, a few drops at a time, till the colour is a rich brown. Oh yes, ane more suggestion: for a couple of dollars, you can commonly find a heat diffusion plate that sits nether your pot during simmering. Information technology ensures you go an even amount of heat beyond the lesser of your pot and definitely helps to avoid sticking and burning. And like all stews and braises, so much amend if you can melt it the mean solar day before - overnight in the fridge and gently reheated for serving.
04/04/2005
This recipe was fantastic - I added ruby wine, Worcestershire sauce, garlic and more cornstarch, as we similar our stews thick. Will definitely brand this over again. Thank you!
01/27/2002
This is yummy! Next time we'll add more than thickening.
xi/26/2011
This was the first time I accept ever made beef stew, and it turned out perfect. I volition definitely use this recipe again. Thanks, Paula!
12/11/2011
This was my first time making stew and it turned out GREAT!!!! I did add two tablespoon fulls of ketchup,worcestershire sauce, A-1 sauce, added a niggling bit of beefiness stew seasoning, corn, green beans and Wha La!! My kids and fellow dearest it!!! Thanks for the corking recipe!!!
10/26/2012
This was my fist attempt at making stew. Recipe was easy to follow and it tasted great.
09/24/2013
I hated this stew, should of read more of the reviews. I never altered annihilation and it turned out to be somewhat acceptable soup,.A existent dissappointment from the picture which made me give it a get. If there was a 0 star I would of selected.
01/25/2012
This has been my 'become-to' stew recipe for a few years now. Nosotros Dearest information technology! I do dredge my beef cubes in flour/seasoned salt before browning - and I don't take to use cornstarch to thicken b/c of the added flour. I utilise beefiness base (instead of beef bouillon) and sub 1/2 cup red vino for office of the h2o. I add a dash of garlic powder, dry oregano, and a bay leaf. And I add together frozen peas for the last x minutes of cooking. Not bad recipe!!!
12/19/2005
Crawly!!! I followed some great suggestions to tweak this recipe, (non that I thought it needed information technology because it was my first time making it...) Instead of boullion cubes, I used 2 cans of beef goop to start off with, and so added another virtually the cease. I used four TB. of corn starch to make it thicker. I coated the meat with flour seasoned with common salt, and pepper earlier I browned it. I think this made my broth thick correct off from the outset. I browned the meat with garlic pulverization and minced garlic from a jar. Afterwards I browned the meat, I simmered in well-nigh a cupful of red wine for a minute or two. The only thing I would probably do differently is employ a bigger pan! I never liked to melt, but that's before I cooked with wine! :0)
09/17/2014
I made this and found I should take doubled the recipe. My kids loved this dish.
09/21/2014
First of all, not almost plenty seasoning.Needed garlic, thyme, more pepper, a bay leaf I will never understand people who completely rewrite the recipe and cooking instructions, and give it five stars. You are supposed to rate ghe recipe equally written or submit your recipe as a different dish.
02/06/2013
This is a very skilful recipe and on my third try at information technology I fabricated a few modifications. I used 8 cups h2o, 3 leeks instead of onion, added some white vino, a spoonful of paprika, ii cloves garlic, tsp of Vegeta, used about three tbsp of tapioca starch instead of corn starch, and used olive oil instead of vegetable oil. I don't like very thick beef stews so to me this came out just right and the vino, paprika, leeks, and garlic added a zesty flavor a somewhat reminiscent of goulash that made this a standout recipe. Excellent!
03/22/2011
This is more brothy than the beefiness stews I am used to, merely it is very good :) I'd make again, my family called it "stoup". Oh, and I didn't have celery, so none in mine, just next time!
06/18/2011
A adept, solid recipe as is.
09/14/2014
It is nifty. We will add mushrooms next time. I accept to make a one-half recipe to get it to fit in my crock pot, which is large, merely not XL. The but downside is that you lot basically have to pre cook it before y'all put it in the crock pot.
11/05/2010
A wonderful stew! I used fresh parsley and rosemary and beef stock for bouillon and water. The flavors were cracking. This is the first fourth dimension I've made beefiness stew without tomato of some sort and it wasn't missed at all.
02/26/2012
This was pretty skillful overall, but the beef itself was actually bland. I decided to melt it every bit per the recipe rather doing what I usually would have done (and what nearly all the reviews said to do), toss the beef in seasoned flour before cooking. All the reviews are right, information technology needs it. I had beer that I wanted to apply so I poured a bottle of beer into a measuring loving cup and added beefiness broth to make iv cups liquid total. I think I should take used 1 cup beer at most equally it had skilful flavour simply was a bit too beer-y. All in all this was a overnice recipe and I loved that it didn't have tomato in it, like almost beef stew recipes seem to phone call for!
12/22/2001
This was a fantastic stew!! Everyone loved information technology. I doubled up on the rosemary the second time I made it, to really bring in that season in the potatoes.
10/27/2012
Very good! I used top round roast, cut into one-inch cubes; marjoram in place of rosemary; double carrots; three HUGE potatoes (almost one pound each); an extra cup of bouillon/h2o. I also dumped in about half of a ane-pound bag of frozen peas most the stop of the cooking fourth dimension, and followed Chuck's almost-helpful review for seasoning/browning/deglazing. I used a cast-iron Dutch oven, in the oven, for simmering. At dinnertime when I was getting ready to thicken the stew, I asked my fiance how thick he likes his stew and he said looks expert equally is, so I didn't add cornstarch. I call up the flour from browning the meat and the starch in the potatoes was plenty to brand a gravy. What I volition do differently next fourth dimension: I planned to put this in the oven at 250 and then exist out of the house for a couple of hours. I didn't read the recipe carefully enough to notice that the meat is supposed to simmer for an hour on it'southward own!! Second, I might simmer the meat before adding the bouillon: add the burgoo when I add the vegetables. The meat was okay just could have been amend, then I thought mayhap the table salt in the bouillon pulled the moisture from the meat. The meat was falling apart, but not fall-autonomously tender.
12/07/2010
My get-to beefiness stew. The simply alteration I brand to this recipe is to add together garlic (my hubby is addicted to the stuff!) and cook information technology in my crock pot. I just throw all the ingredients together and allow it sit down in the crock pot on "high" for 4 to five hours. I e'er attempt to make actress so I can bring leftovers to piece of work during the calendar week, but the entire pot is commonly gone in 24 hours. Delish!!!
09/18/2007
Amazingly good! Some of the best stew I've fabricated! I simply tweaked it a little. I added some thyme, omitted the onion for dietary reasons, and added double the corn starch. I would go even heavier on the corn starch next fourth dimension. Other than that, it was simply excellent! Another note is that I used white potatoes which held up very well in the crock pot. I cooked the stew for about 8 hours adding the veggies about one-half-way through. It came out with the veggies soft-tender and the meat fork tender! What an excellent recipe y'all provided - Thank you!
09/23/2013
This was my outset time making stew! It was neat! I took some advice from other comments and fabricated a lick you bowl kind of expert stew! Thanks! I will brand this again!( My four yr old did lick the basin) And then extras I added to recipe: 1 extra carrot, celery, potato, sugariness white potato,red onion, sm turnip, one tbsp worcestershire sauce, sm squirt ketchup, and 3/4 loving cup ruddy wine. I used more beef broth because I added so many vegetables. I added enough goop to cover the vegetables.( I did this when I added the vegetables...2nd hour of cooking) I too put the white cooking onion in beginning permit information technology caramelize with the vegetable oil, then added meat to plastic handbag. Put a mixture of the spices and ii tablespoons white flour. Shake the meat to cover then added information technology to the big pot. Browned all sides of meat nigh iv mins.Besides added celery at this fourth dimension. ( I don't like mine crunchy) And then I added ruddy vino cooked 1 mins so added broth. Simmer one hour. And so added the remainder of veggies and needed to add together a bit more broth to embrace veggies. Cooked another 1 1/2 on simmer with lid on. I used about vi teaspoons corn starch and cold water...did it 3 times in sets of 2...merely I wanted thick stew. :) Thank you so much for the great recipe! I served this with warm iii onion tea biscuits.
x/29/2005
I didn't like this recipe and nor did my family unit. Super bland and I did doctor it upwardly alot more than the recipe said. I used red vino and water, added lots of garlic, plus salt and pepper. This didn't even help. I wouldn't reccomend this recipe. Sorry.
08/19/2007
I substituted beef goop for the water and bouillon. It was a great classic stew recipe.
08/28/2011
Delicious! I made it in the slowcooker, on low for half dozen hours. I put in double the corn starch and put information technology on high with some cold water for some other half hour. Nonetheless not thick enough, merely the broth was delicious.
eleven/06/2005
Love this recipe. I was surprised at how favorful the beef was, fifty-fifty later all that simmering. I used a piddling more corn starch/water simply because the family likes a thick gravy but information technology was slap-up. No leftovers & I've made it several times. Nov. 2008...still using this yummy recipe. Also works great with venison, simmering in the boullion all but removed that gamey taste.
07/02/2011
I have never been able to make a stew that I like, and I have grown tired of the "packets" of stew mix that only don't taste right. This recipe was delicious and the seasonings were perfect. Easy to brand and the meat was very tender.
10/26/2011
amazinggggg!!! perfect!
10/24/2006
This is a superb recipe and highly deserving of the 5 star rating. Im a real dummy when it comes to cooking in general and for me to make this from scratch and actually like information technology is a miracle. Its a very easy recipe to follow and the results are delicious. Adjacent time I would add one cup of peas and/or corn to get some more than veggies in there. In one case over again crawly recipe and it fabricated my whole house aroma adept. Thank you a agglomeration!!
01/29/2002
This is the easiest and most succulent beef stew recipe. I have passed it on to all of my friends. We have all made information technology several times. I can't thank you enough for the recipe.
09/25/2013
This was an crawly beef stew. The meat and vegetables were so tender. I added more water because it looked like there was not plenty liquid. This recipe will become a regular staple in my kitchen!
04/22/2006
Great, simple stew recipe that I've used maybe a dozen times. I probably use less oil than called for, and add together about 1 tsp garlic powder to the meat and oil right in the beginning for actress flavor. I've had improve results letting the meat simmer for 2 hours before adding the veggies rather than i 60 minutes. Proficient stuff
11/11/2013
The secret to this as well as any other beef stew is to get a great sear on the meat before calculation anything else. I made this exactly as written and it came out perfect. The just thing I would advise doing differently would exist to flour the beef before searing information technology off, and deglaze the pot with nearly 1/three loving cup red wine before adding the beef goop. Flouring the meat will help thicken the stew without needing as much cornstarch. The flavor is terrific. The stew freezes well too.
01/01/2012
Such a corking beef stew recipe! White or aureate potatoes are the way to become... they continue their form perfectly. YUM!
12/08/2011
Use beefiness broth and so add together salt to gustatory modality. Add lima beans, and something more for improve flavor / texture. Utilize more corn starch for thicker consistency
10/03/2006
This stew was very tasty. The rosemary added great flavour. I did make a few small changes...Before browning, I rubbed ii cloves of crushed garlic, salt, and pepper into the beefiness. As well, I added more corn starch because I like very thick stew. TIP: If you add extra cornstarch like me, dissolve a beef granules or a bouillon cube into some water. So, dissolve the cornstarch into that. It prevents you from losing flavour.
06/07/2011
Great recipe! I fabricated a few changes. After browning the meat in olive oil, garlic, salt, and pepper, I added some beer and followed a few of the other reviews and added A1, ketchup, and worcestershire sauce and simmered for a couple minutes. The meat was super tender!! I added five bouillon cubes, and more than potatoes. I also had baby carrots instead of large carrots. I added a tin of corn at the end and let it sit a couple minutes.. Still tasted wonderful! Cheers for sharing this recipe!!
02/21/2013
Made this exactly equally stated, and it was a hit! I remember I will try this on the wearisome cooker side by side fourth dimension, for some existent tender beefiness.
08/25/2012
This is a great recipe to start from. After reading some reviews, I made a few changes to give it some more flavor. I first mix the beef in a ziplock gallon bag with 1/ii cup flour and i tbs each of garlic powder, onion powder and pepper. I then dark-brown the meat and deglaze the pot with 1/ii cup of vino. I add it all to a crock pot where I had dissolved 2 cubes of beef burgoo with 32oz beef broth instead of h2o. I also add one tbs each of ketchup, A1, and Worcestershire sauce. I also add my spices, rosemary, parsley, and celery seed. When it was time to add the veggies, I add whatever I accept, red potatoes, carrots, sweetcorn, etc. If I desire a thicker gravy I add together cornstarch dissolved in a bit of water to the stew. I've made this recipe for years now and its always a hit.
01/27/2012
This beef stew is so amazing and the all-time so far. The taste is very good and it'due south so piece of cake to make. My hubby and kids liked it so much. Many thanks for the recipe Paula! =)
Source: https://www.allrecipes.com/recipe/25678/beef-stew-vi/
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