Recipe by CORWYNN DARKHOLME
"For all of you bachelors out there, this is a really great recipe and you can use it to catch a lady's eye! It is very savory and hearty!"
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lean beef chuck, trimmed and cut into 1 inch cubes
dried bread crumbs
ground black pepper
carrots, cut into thick strips
1 (4.5 ounce) can
2 (10.75 ounce) cans
condensed tomato soup
I was searching for a great stew recipe and can stop looking! I just loved this stew! I was just licking my chops the entire meal.
I looked through the reviews first and also made a few changes to it. I only added 1 can of tomato soup and substituted with a bit of water. Instead of tapioca I added 2 medium potatoes. I also added a touch of garlic powder to the bread crumb mixture. I was a bit more liberal with the soy sauce and also added a touch of Worchestershire. When it was ready (just over 10 hours) I wanted the broth a bit thicker so I took out 3/4 cup of the broth and added some cornstarch. I then put the stew on high to get it bubbling and then I added the cornstarch mixture back in. Next time I'll do that a bit earlier. It was just lovely. Seems like I made a lot of changes but to me, they were only minor. YUM!!!!
Unless you like stew that is on the sweet side, I wouldn't recommend this recipe. I would suggest using canned whole or stewed tomatoes instead of canned tomato soup and leave out the tapioca...made it very sweet instead of tangy. I also added potatoes and some bay leaves for extra flavor. Very easy and simple to make. Perfect recipe to freeze and reheat for a last-minute dinner.
I tried this for the first time today and it came out great. I omitted the tapioca but added a couple of cubed potatoes. My husband picked out the mushrooms but overall gave it two thumbs up. I served homemade biscuits with the stew for a very hearty meal. Thanks for sharing this great recipe.
Don't be afraid to use tapioca in this or any beef stew. The tapioca is a THICKENER - it doesn't have anything to do with the flavor. This is a wonderful beef stew recipe and it makes plenty! I would give it 10 stars if only the nice people at allrecipes would let me! =)
This was surprisingly good. 10-12 hours is way too long. I think 6-8 would be adequate. I started mine on low for a few hours, cranked it up to high for about 2 hours and then back to low for 1 hour. My meat was a little tough but flavor was good. I'll make this again.
Intially, I wasn't so sure but after a few bites, I really liked the taste. Very unique and I'd be impressed if any bachelor made this for me. Different from all the other stews I've had before. My family also liked this and I'll be sure its on the dinner table again in the future! Thanks!!
I reviewed this a couple of years ago and have read some of the more recent entries. I still keep coming back to this recipe over and over. Everything I had tried up until then for a beef dish in the crock pot turned out to be the same. The tomato soup really added something different. I do still add the tapioca but wouldn't mind trying the barley as someone else mentioned. I added some potatoes to the original recipe as well. I've changed it a little over the years but not by much such as adding 2 cups of beef broth for example. It was a great recipe to happen upon and can be changed to fit your own tastes etc.
Great recipe for a cold winter day. I added potatoes and stewed tomatoes. My kids rated this meal an 8 on the 1-10 scale. I would recommend this recipe to my friends and family.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 264
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