Reviewed: Jun. 8, 2008

Great stew recipe, but added 1/2 cup dry red wine and it was fabulous!

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lbbrown


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Reviewed: Apr. 14, 2008

I scaled the recipe down to 4 servings to fit my slow cooker, but it still wasn't what I expected. The meat was overdone from cooking so long, and there was too much liquid left, even though I didn't add any in the morning. I was very disappointed.

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Jennifer

	Cooking Level: Beginning Home Town: Enterprise, Alabama, USA Living In: Montgomery, Alabama, USA
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Reviewed: Mar. 10, 2008

I made this with some spices that came from a "beef stew packet" and left out the soup, so mine came out more like a soup than a stew, but it was delicious none the less. I may try this one again sometime with a closer follow to the recipe.

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Gabriel

	Cooking Level: Expert Living In: Greeley, Colorado, USA
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Reviewed: Feb. 12, 2008

This stew is great on a cold winter day! I didn't use fresh mushroom because my family does not like them. I also dredged the meat in flour and browned in olive oil before cooking in the crockpot. I also added a splash of steak sauce.

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Feb. 11, 2008

This was good, but it tasted more like a pot roast than a beef stew. Not sure if I'll make it again.

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JamieB

	Cooking Level: Intermediate
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Reviewed: Jan. 30, 2008

Super Good! I didn't use the crock pot b/c it wasn't big enough for the crowd I had to feed. So I just browned the meat a little in some olive oil, then threw all the ingredients into two big pots on the stove. I brought it to a boil then backed the heat down and left it at a low simmer for a couple of hours. I did use extra on the veggies and beef broth in with the water. It was a big hit!

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meseasoning

	Cooking Level: Beginning
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Reviewed: Jan. 29, 2008

It was great - followed other reviewers tips though. Started beef only the night before in the soup mix, canned soup and broth (instead of water). Added potatoes, onions, mushrooms and carrots in the morning and turned to high. An hour before it was done, added a can of peas - no stew is complete without peas!. LEFTOVER IDEA: If you have lots of leftovers, turn it into a potpie the night after with a frozen double crust!

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AZRAEL


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Reviewed: Jan. 28, 2008

I fixed this meal for my husband and I on Sunday and it was plenty to eat for lunch and supper. I started it in my slow cooker at 12 midnight on Saturday night and cooked it until noon on Sunday. It was perfect. The meat was tender and the veggies were tender, but not mush. I would highly recommend this dish.

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alibj572

	Cooking Level: Intermediate Home Town: Lancaster, South Carolina, USA Living In: Richmond, Virginia, USA
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Reviewed: Jan. 22, 2008

Wow! This was awesome. I used 1 1/2 pounds of stew meat and cooked it for nine hours. I added the vegetables after three. I left out the onion and used beefy onion soup mix. I also used cream of mushroom soup. I substituted one cup of beef broth and half a cup of red wine for the water. I added a little cornstarch in the last half hour. The meat incredibly tender and delicious. Thanks!

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Mrs. Cliffy

	Cooking Level: Intermediate Home Town: Papillion, Nebraska, USA Living In: Arlington, Virginia, USA
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Reviewed: Dec. 2, 2007

This was delicious. I floured & browned the meat until golden brown first. The only thing different I did was use Lipton Savory Herb & garlic soup with 2 cups beef broth. I didn't have mushroom soup, but it still came out fine. I will be making this again.

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Calliecat

	Cooking Level: Expert
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Reviewed: Oct. 17, 2007

Very good stew but it definately doesn't need to cook as long as it says. I started mine at 10am and we at at 5:30 and it could have cooked a little less than that. But very good.

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Hollie

	Cooking Level: Expert Living In: Manhattan, Kansas, USA
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Reviewed: Oct. 14, 2007

Smelled terrible while cooking. The finished product was decent. I had to add some cornstarch at the end to thicken it up.

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PURPLE1976


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Reviewed: Oct. 10, 2007

I put this on the night before at 8:00 p.m. and we ate at 6:30 p.m. the next night. It was fantastic. I followed the directions and some other advice(add more liquid) and I should have followed the recipe exactly and it would have been perfect. By adding more liquid I had to add some flour to thicken the gravy, otherwise it was great and the aroma was nice to come home to.

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Roland

	Cooking Level: Expert Home Town: Parshall, North Dakota, USA Living In: Litchfield Park, Arizona, USA
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Reviewed: Sep. 18, 2007

We loved this recipe. I only added half the meat and increased the potatoes and carrots. Also used cream of celery instead of mushroom, beef broth instead of water, and added fresh garlic. I also thickened it a bit with flour. I started it at 7:00 AM and we ate at 8 PM. Meat was perfect. Wonderful comfort food. I can't wait for lunch as I brought leftovers!

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Stacy

	Cooking Level: Intermediate Home Town: Kennerdell, Pennsylvania, USA Living In: North Royalton, Ohio, USA
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Reviewed: May 3, 2007

Loved it! Floured and browned the meat prior to cooking. Added parsnip and turnip for additional flavor. The second time I made it I added about a cup of red wine -- more flavor. Absolutely delish and the company loved it.

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carolyn


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Reviewed: Apr. 25, 2007

The stew was tender and delicious, will use again!

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Bethany


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