Reviewed: Nov. 22, 2004

Fantastic! Never thought to use a chuck roast for soup before, but the family LOVED it!! I didn't use frozen vegetables (had some time), but put some turnip in with the carrots and celery and onion. Easy and filling.

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FARMDOG2

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Reviewed: Nov. 10, 2004

Soup was pretty good...but a bit too salty, I would use a teaspoon instead of a tablespoon next time

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ASILSJF

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Reviewed: Nov. 10, 2004

the recipe is way, WAY too salty as it is. Cut the salt to less than half, and use on 6-8 bouillon cubes. The stew would have been great except for the saltiness, which made me slightly sick.

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PIXYSTIX

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Reviewed: Nov. 8, 2004

This is easy but not fantastic.

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LYDDIEJAY

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Reviewed: Nov. 1, 2004

Delicious!! My husband and I fought over the leftovers. I will be making this again very soon.

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TRICIA5610

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Reviewed: Oct. 15, 2004

This is really a delicious stew-style soup. It is indeed very thick, but we personally love it that way. I found that mine was better cooking for longer than the 8 hours suggested in the recipe....my potatoes weren't quite done and the beef was a little tough at 8 hours. After 10 hours, it was perfect. I followed the advice and cut back on the bouillon cubes (I used 7) and did not add the extra salt, and I didn't find it too salty at all. Really, I think next time I'll bump it up to 8 or 9 cubes (that may help tenderize the meat some). Served with cornbread and my whole family ate it up (even the kids...4, 2 and 1)! A keeper that I will make many, many times this winter!

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PARKER9

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2004

So super good...but...2 tsp is way too much pepper! I like things spicy, but this was just too much! Will for sure be making again! Yum!

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ITSME1546

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Reviewed: Oct. 12, 2004

I left out the salt and used only half as many bouillon cubes, and it turned out great. The had only large bouillon cubes. I'm not sure of the difference. I think this would be good served with corn bread.

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REDIRG

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Reviewed: Oct. 12, 2004

I seared the beef first and substituted the equivalent of 2 cans of beef broth for the water and boullion cubes... and it turned out perfect. Sooooo much better tasting then canned and healthier too!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 8, 2004

These kinds of soups/stew are fabulous. People, all good cooks do everything "to taste" you don't need to follow a recipe to the T. If 10 stock cubes is too much, half it, then do the taste test!! cheers

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ENIGMA2

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Reviewed: Sep. 14, 2004

It tasted more like beef stew with so many beef bouillon cubes and very salty. I WILL make it again with about half the bouillon. Stew or soup it was very good and easy.

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PANDABEAR1898

Living In: Lancaster, Ohio, USA

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Reviewed: Feb. 9, 2004

Tasty meal. Easy to make.

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SF49RGIRL

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Reviewed: Feb. 4, 2004

A very tasty soup. I didn't think it was that salty, but way too peppery, I would definitely cut back on the pepper. I only used 6 boullion cubes and it was very nice.

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KSOSSIN

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Reviewed: Feb. 1, 2004

Fabulous stew! I made it for my mother in law and she was in awe of how delicious it was. Very easy to make and since all slow cookers vary I find mine is done quicker than 8 hours!

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KMENDOZA00

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Reviewed: Jan. 20, 2004

This recipe was great!!! My husband loved it. Was not to salty to me.

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MNBRACKIN

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Reviewed: Jan. 12, 2004

Wonderful soup for cold evenings! Served with corn bread and everyone loved it. Froze the leftovers and served a few weeks later...Still very good. I used six boulion cubes, added more water, and left out the Tablespoon of salt.

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RAMY813

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Reviewed: Jan. 2, 2004

I originally rated this a 5 in 2004. I've been making it every couple of months since - so yes, it's still a family favorite. I do agree with those that say that there is way too much salt and pepper in the original recipe - use as much as suits your taste! I've also started using beef broth rather than water and bullion and it makes a big difference - great flavor without all the salt.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 7, 2003

This is a very easy soup to make and tasty. I make it often during cold weather and freeze it for easy meals to take to work. I cut down on the beef boullion because of the salt content. I use from 6-7 cubes of beef boullion and do not add salt. The aroma of this soup will draw a crowd!!

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KP73120

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Reviewed: Dec. 2, 2003

This "soup" is much more of a stew, but I absolutely loved it! I read in one of the other reviews that it was very thick and that's why I chose it. I wanted it to be thick. Although I would recomend cutting the boulion in half. I doubled the recipe and only used 10 cubes of boulion. Also, i do recommend using a little more beef than was called for. I think it makes it a little thicker. Thanks Allison!

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