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Slow Cooker Beef Stew IV
This recipe is incredible! I'm glad I took time to read through the reviews. In the end, I added some extra seasoning in the flour mixture, extra garlic, and beef stock instead of water. The deglazing is really what makes the flavour in this recipe. I cooked it on high for five hours and it was falling apart and so tender. Awesome! I didn't need to thicken the recipe at the end either; it turned out just fine!
2 users found this review helpful
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Reviewed On:
Nov. 5, 2009
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