Recipe by CORWYNN DARKHOLME
"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."
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cubed beef stew meat
ground black pepper
Delicious. Some minor changes to suit my personal tastes: One can beef broth, almost one can burgundy wine, the rest of the can, water. Rather than slicing, I chopped the carrots and celery in bigger chunks so they won't disintegrate in the crockpot and also added 2 big potatoes in 1" cubes. To make up for extra carrots and the potatoes which weren't in the original recipe, I added 1 T soy sauce and additional 1 t worcestershire sauce and more black pepper. I also used only 1/4 of an onion cut in big 2 inch pieces so it wouldn't turn to mush. In the last half hour I added pearl onions. For spices, I followed the recipe and then added sprinkles of cumin, savory, rosemary and parsley. 8-9 hours in the crockpot was just right for 2 lbs meat. It really was a hearty, flavorful meal.
P.S. My husband thought this dish was okay. He's not into large chunks of beef in a dish.
NOT FOR KIDS
This was an ok stew. It was flavorful without making modifications. Neither my husband nor I were fans of the clove flavor. My kids, very good eaters, did not like it. I will stick with a more basic recipe with traditional seasonings in the future.
This I would like to note...I found this recipe last minute and decided to use it based on the 5 star rating without reading the recipe reviews. You should not give a recipe 5 stars if you made 5 adjustments to make it taste great.
This is the best stew I've ever made. I added cubed potatoes in the beginning, to make it bigger. To thicken, I took the cover off the slow cooker for the last 30 minutes of cooking on high. Served with french bread it was a very hearty meal. Even my finicky kids and husband loved it. Will definitely make this again.
My good friend is a wonderful cook and caterer. Her husband said that this was the best beef stew he has ever had which is quite a compliment. Tweeked it a little by chopping up everything in small cubes, addded 2 potatoes,a little cumin, rosemary and parsley, can of diced tomatoes, 1 T. soy, das of hot sauce, frozen peas, didn't have burgandy so used cooking cherry and added frozen peas at the end. Also used half beef broth as the liquid and a pack of onion soup mix.
I use this recipe, but substitute 3-4 small potatoes for the celery, and cook it on the stove on low for 3-4 hours rather than in a slow-cooker. I usually serve it with fresh bread, sliced cheeses and sliced fruit. Great winter meal!
This recipe is fantastic. . . with a few changes. Some I took from other reviews - I added soy sauce, used beef broth from bouillon cubes instead of water and added cabbage. I also didn't have bay leaves on hand so those were not in the stew. I also found that the stew was too thin for my taste. So halfway through cooking, I took part of the broth and thickened it as if I was making gravy until it reached a texture I preferred. The final result was great. I would definately make it again.
Very good - I added 4 cups of beef broth in place of the water, and also potatoes. The best beef stew I've ever made.
I love this stew; it is wonderful for frozen snowy days. When I make it I omit the bay leaves and cloves, and add a cup of chopped mushrooms, a leak, a can of garbanzo beans and a can of kidney beans, I also add the leftover flour from dredging to thicken the stew. My family loves it, and we have found that it tastes even better the next day, as leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
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