This stew was great, but I did make some additions. First I made 18 servings (3 pounds of stew meat) and and adjusted the rest of the amounts for that. I did flour and brown the meat which, in the end, was good enough for the thickening. I simmered the meat with a 28 oz can of diced tomatoes in juice and all ingredients up to the vegetables for 1 hour. After the hour I added the vegies, but cut down the potatoes to 8 medium sized. After continuing to simmer for another 30 to 45 minutes I added about 1 cup of frozen peas, thawed, and 1 cup of roasted corn (Trader Joes has it) thawed. The stew turned out tender, delicious and thick enough -- it actually tasted even better the second day.

Reviewed On: Oct. 8, 2009