Reviewed: Apr. 15, 2007

My family and I love this recipe. Like other people I added some things. I used beef broth from bouillon cubes instead of water and added potatoes and soy sauce. It was great and I will be making it again.

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2 users found this review helpful

Reviewer:

DENAG98

Reviewed: Apr. 9, 2007

This was great. Like the others I also added cubed potatoes. I, for sure, will make it again.

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2 users found this review helpful

Reviewer:

Valerie L

Reviewed: Feb. 13, 2007

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.

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35 users found this review helpful

Reviewer:

Athene

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Reviewed: Jan. 5, 2007

This was so delicious and so easy. Like another rater of this recipe, I too added cubed potatos about 45 minutes before it was done and it was the biggest hit with my family and friends. I also added just a little extra salt, but I will be sure to make it over and over again! Great for cool days.

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6 users found this review helpful

Reviewer:

Kate's Kitchen

Reviewed: Dec. 7, 2006

I used the basic ingredients for this recipe.... To thicken it up a bit i used flour and brown gravy dry mix 4 cups beef broth and 4 cups h20 No lemon juice I added ingredients to taste. In a crockpot for about 6 hours high then 1 hour low

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3 users found this review helpful

Reviewer:

Tavana

Cooking Level: Expert

Home Town: Plympton, Massachusetts, USA

Living In: Uxbridge, Massachusetts, USA

Reviewed: Nov. 6, 2006

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!

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56 users found this review helpful

Reviewer:

Alison

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Dearborn Heights, Michigan, USA

Reviewed: Jul. 22, 2006

I have used this recipe 3 or 4 times now. It is excellent, very easy to follow and my family LOVES it!!

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3 users found this review helpful

Reviewer:

nickamya

Reviewed: Apr. 23, 2006

I didn't like the sweet taste of this stew so I simply added one extra teaspoon of salt (2 teaspoons total) and it was almost as good as what mom used to make. Great recipe for those who like to add their own favorite vegetables.

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6 users found this review helpful

Reviewer:

oscar

Reviewed: Apr. 18, 2006

I have made this many a time. I like to add a turnip and green peppers to liven it up a little. Great recipe!

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2 users found this review helpful

Reviewer:

LHARDER

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

Reviewed: Jan. 3, 2006

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.

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53 users found this review helpful