I finally bought a slow cooker and wanted a good beef stew recipe to christen it. This really hit the spot! I skipped the onion and paprika, subbed baby carrots and red potatoes, and added frozen petite peas in the final hour. (Oh, and poured in a few glugs of cab sav.) It was ready in 8 hours on Low. (I had cut the meat and potatoes into pretty small pieces.) The gravy was thick, perfect for mopping up with hot rolls. I will be making this all the time this winter! Thank you, Nancy!

Reviewed On: Oct. 15, 2005

I used thin-cut, boneless pork chops and only cooked them for 15 minutes on each side, and they came out tough. (I doubled the sauce, so the chops were almost completely covered.) If I make this again, I will try marinating the chops in the mixture for a couple of hours. Beware, when I opened the oven door after the second 15 minutes, the oil in the sauce was spattering everywhere -- even on my arms as I removed it from the oven. So I'll either skip or reduce the oil next time! I don't know how to describe the flavor, but it's not too sweet, not too ketchup-y -- somehow the ingredients all blend into a good flavor (despite an unusual aroma while baking). It's an easy weeknight dinner. Thank you, Kim!

Reviewed On: May 9, 2005

I'm glad I read Carrie's review before following what the editors did to her recipe. I couldn't understand why you would need to cook the chicken cubes in a skillet and then bake them for another half-hour. That's just crazy.

Reviewed On: Apr. 21, 2005