My husband said this is the BEST stew I have ever made. Even 4 stew skeptics (kids under the age of 9) devoured it. I also floured the beef, using top sirloin, not stewing beef, browned in a bit of oil and butter, then put them to the side and sauteed onions, adding carrots, then celery, then garlic in that order (leaving a 2 minute gap between each addition), also deglazed with red wine, then threw everything into the crock pot. I put it in the fridge then pulled it out in the morning and put it on before I left for work. I think the top sirloin is way better than the stewing beef, came out extremely tender and not dry at all. Also, I diced the celery so it pretty much dissolved into the stew, without being mushy or anything but you still got the flavour of it.

Reviewed On: Mar. 28, 2010

Boiling the veggies and chicken in 2 cups of chicken broth and reserving the liquid to use when making the sauce makes for an AMAZING sauce. My family loves this too. Sometimes I use the pie crusts if I have them, most of the time I use the Pillsbury Crescent Roll and ONLY put it on the top of the chicken "stew" in a pyrex. Tonight my husband made artisan bread bowls and we are serving the "stew" in the bread bowls. This really is a great recipe and deserves 5 stars, just make sure to boil the chicken and veggies in chicken or turkey stock.

Reviewed On: Nov. 15, 2009

Very good recipe. I used baby shells instead of elbow macaroni and the pasta came out perfectly cooked. I also used the 1 can cream of mushroom and 1 can of cream of chicken and omitted the mushrooms because my kids don't like them. This recipe turned out really good and tasty. Oh, and I didn't have canned chicken so I used canned tuna!!! I think next time I will double this recipe, four kids ate the whole thing!!

Reviewed On: Sep. 24, 2009