Reviewed: Nov. 9, 2009

it was excellent. just watch out for the last couple min so it don't burn.

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mommabear1806

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Reviewed: Oct. 8, 2009

This recipe is super easy and really, really good. I added a second can of tomato sauce, and doubled the boullion/water just to have a little more liquid to dunk bread in. Great recipe!

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Dawn

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Reviewed: Mar. 11, 2009

I tried this because I was looking for a way to use up some cabbage I had sitting around. I've made it several times since then. It gets even more tasty the next day.

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Shannon Goyda

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Reviewed: Feb. 6, 2009

This was a good, hearty recipe. I loved the addition of the cabbage. I used beef broth instead of the bouillon cubes and water, however.

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ms_moneypenny

Cooking Level: Expert

Living In: Athens, Georgia, USA

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Reviewed: Jan. 15, 2009

This was a very good stew. My entire family and friends loved it. Thanks for the recipe!!!

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Southern Charm

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 5, 2009

I was pleasantly surprised with this dish! The 4 cups of cabbage seem overwhelming when raw but it cooks down rather nicely! This is a very hearty dish... great for a cold day! I followed this recipe exactly except I used beef broth instead of the water and Bouillon cubes. I also added a can of diced tomatoes. I did find that this recipe could use a little more favor. Next time I will try less broth and more tomato sauce. Crescent rolls are a nice touch!

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WillTryAnythingOnce

Cooking Level: Beginning

Living In: Clearwater, Florida, USA

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Reviewed: Oct. 12, 2008

This is such a great warm dish to serve up on a cold day. My whole family loved it! Here's how I did it: I browned the meat and then put it in a crockpot. I added the veggies and put in 2 cans of beef broth instead of using beef boullion and water. I also added a packet of McCormicks slow cooker beef stew seasoning to it for extra flavor. I added the tomato sauce and also added a can of diced tomatoes (juice drained). I didn't add the potatoes and cabbage until about 4 hours till serving time as we like those 2 with a bit of a "crunch" and not mushy/soggy. I cooked it on low in the crockpot for about 8 hours. The meat was very tender and very flavorable! Thanks for the great recipe! I will be making this again!

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Luv2Cook

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Reviewed: Oct. 4, 2008

Nice

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Clutter

Cooking Level: Intermediate

Living In: Lancaster, South Carolina, USA

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Reviewed: Jul. 14, 2008

this is like my grandma's recipe we like to call hunky soup (Hungarian) instead she uses hunts traditional spaghetti sauce and a little garlic salt just a dash and a dash of onion powder and no bay leaf trust me it is pretty much all you need for flavor even adds cauliflower and broccoli. she browns the meant then throws it all in a crock pot on high till done. me being a first time house maker it wowed my fiance. Oh and this recipe needs more water just fill up the 16.5 cans use 2 cans if using a big crock pot. oh and egg noodles is a must for this!!!

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Alishia

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 24, 2008

I really liked this recipe and am happy to find something new to do with cabbage. The long cooking time really made the beef super tender and the taste was really good. I did have to make some changes, I had to add more water because even covered mine boiled dry also I didn't have have tomato sauce so I used canned spaghetti sauce and that worked just fine. Served with dinner rolls and you have a complete meal.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 29, 2008

This was very good I love it. I didn't add the whole 4 cups of cabbage because it looked like it was to much, but I should have becaused it cooked down and could of added more than 4 cups I love cabbage. Will defently make again.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: Dec. 17, 2007

It was very good. I will make this again however, I did add a bit of chopped garlic and hot sauce to add a bit more flavor. Meat was very tender~ We ate every bit of it! Just me and my two kids!

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Debpax

Cooking Level: Intermediate

Living In: Waynesville, Ohio, USA

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Reviewed: Dec. 13, 2007

Yummy!! Served this last night to my husband and 2 kiddos (7&8) and what little was left, I ate for breakfast! In the past I haven't had much luck with beef stews because the meat always turned out so tough. This stew was the only one that I've made where the beef was tender. Thanks for the recipe!!

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LYNDA L.

Cooking Level: Intermediate

Home Town: Carrollton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Sep. 19, 2007

I made this last night for myself and my husband. It was very easy. Make sure to cut the potatoes into fairly small pieces, otherwise it takes longer to get them tender than is stated in the recipe. Tasty. Wish it had a little more flavor. I may just try to use concentrated beef broth next time instead of the bouillon. Will make again. Does get a bit mushy. Maybe that's because I had to cook it a pretty long time to get the potatoes tender. Oh well.

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