THis is a very good stew recipe. However, for 3 pounds of beef, which is a lot of meat, I added a lot more vegetables. I cut up 3 x-large carrots, 3 lbs of small, baby red potatoes, 3 large vidalia onions. I also added an extra cup of water, worsteshire sauce, tomato paste and thyme. I didn't use rosemary, but that would probably be a good addition also. There was so much, I couldn't use my slow cooker, so I put it in my large roasting pan (which holds at least a 20lb turkey) and cooked it in the oven at 300 degrees for 2 hours, and turned the heat down to 250 for 1 hour. I froze the leftovers and will have stew for quite a long time.

Reviewed On: Oct. 2, 2008

This is a winner! The taste is wonderful, and it's easy to make! I served it with pasta, but rice would be good too. Definitely want something to soak up the terrific sauce. My family raved about it. I was out of chicken broth, so I used a teaspoon of powdered chicken boullion to one cup of water.

Reviewed On: Sep. 23, 2008