"This is a beef stew for the slow cooker that I came up with after quite a bit of trial and error attempting to improve upon other recipes. My husband Diego was my critic each time and finally he chose this as the winner. It has a LOT of onion :-)" — peep
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cubed beef stew meat
yellow onion, thinly sliced
beef bouillon cube
ground black pepper
I made this recipe yesterday, starting it before work and coming home to the most wonderful aroma. (I just love slow cookers!). I used a homeade vegetable stock I had on hand instead of boullion and adjusted the water accordingly. I too did not change anything else because it looked good to me on paper and I'm happy to report that it turned just wonderful. The meat was so tender and the flavor was great.
For my own preference I took a bit of liquid out just before serving and whisked in a bit of flour till it was smooth and then poured it back into the cooker for about 20 minutes to thicken is up a bit. I prefer a thicker "stew". This was so tasty and just what I needed after a long day. I highly recommend :-)
My family did not like this at all. I took a few cues from other reviews and cut the rosemary and thyme in half. The red wine vinegar over powered all other spices.
My husband and his mom loved this recipe. We followed the directions to a T. My husband generally doesn't eat red meat so I was very happy he enjoyed this. I personally like a lot of flavors so I was happy with the seasoning and probably won't change that. To the reviewer below though, it's red wine, not red wine vinegar. That probably would taste really bad in a slow cooker. Great recipe overall. Thank you
This was easy and very good! Don't let the description that says a LOT of onion scare you...it is not at all overpowering. The only thing I expected to be different was the consistency...I thought it would be Thicker so maybe next time I can remedy that by adding less liquid. Ate it over cornbread and was very tasty and filling.
This was great! I really enjoyed it, and it was easy to put together. I needed this for lunch, so I made it at 10pm and let it cook overnight on low. I didn't pre-cook the beef or onions. I omitted the wine but used a splash of red wine vinegar. I also used a can of beef broth instead of boullion, and added lots more carrots and some fresh green beans. Also added a fresh garlic clove. About 1.5 hours before we ate, I thickened it with a flour/water paste (twice) because it was more soup-like than stew like. I know I made a lot of changes, but this is still a 5-star recipe because it lends itself very well to changes.
This was very good. Easy to prepare and tasty.
I left out the Wocestershire (only because I didn't have any) and it was still god. Next time I might add some mushrooms.
I MADE IT AS WRITTEN, and it was good. Next time I will add more wine. It will NOT feed as many people as it says. I made it scaled for 6 servings, and it barely fed my husband, two kids (ages 2 and 5) and me. I didn't think the rosemary was overpowering at all either. I will make this again with the addition of more wine, but will scale it for more people.
We really liked this stew; my husband especially loved it and said it was one of the best beef stews he's ever eaten. I did make a few changes. I didn't put any wine in, and the second time I made I used half the thyme the recipe called for. The first time I made it we all thought the thyme flavor was a bit overpowering, so we liked it better with less. Still, a five star recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Diego's Special Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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