Reviews & Comments

Im making this recipe today and instead of doing it on the stove top I'm doing it in the crock pot =) still browned the stew beef in a skillet with a little bit of beef broth, smells amazing! Now I'll just throw everything into the crock and set it on low for about 6 hrs and enjoy an amazing dinner with my fiance and daughter around 5 =)

Made this Classic Beef Stew tonight and it was delicious! Thanks for sharing!

Water and flour makes excellent paste, but it's not for thickening food. The flour has to be cooked first if you don't want a pasty taste. The easiest way is to add it to the pot after the meat is browned and stir it well to brown lightly. That's called a roux, and is the classic way to thicken a gravy or sauce. Also, don't use bouillon cubes; they're nothing but salt with a little artificial flavoring. If you want to enhance the flavor, I strongly recommend the Minor's Beef Base. That's the secret of most professional kitchens. No self-respecting professional chef would even let bouillon cubes into his or her kitchen. The vegetables will have a much richer flavor if they are lightly browned before adding to the stew. This step is well worth the added effort. Otherwise, the recipe is okay.

great for me bc i hate the crock pot good job on listening Betty Crocker