Reviewed: Sep. 30, 2009

This recipe is great. I don't understand the people who said it was bland. I made it more or less as indicated, and we all loved it. I didn't have any onions, so I left them out. No harm, it was fine. I added more red wine to give it a little deeper flavor. Other than that, only flavoring was salt, pepper and the onion soup mix. Also loved it in the slow cooker. No worries about leaving a pot on the stove all day! Definitely recommend this beef stew recipe.

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LCC

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Reviewed: Sep. 22, 2009

Great and easy to do.... the whole family loved it. I will make this one again!

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Erin

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Reviewed: Sep. 3, 2009

I made as directed and it was great, but only after I added a couple of tablespoons of seasoning to it. As prepared, it was quite bland.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Aug. 23, 2009

The addition of red wine to a stew was an interesting contributing flavor; however, I thought the use of a slow cooker was impractical. I would recommend that people just cook this recipe using a covered pot on medium-low heat. This way you're able cook all the previous steps in the same pot and end up with less dishes to clean in the end.

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Epicure

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Reviewed: Aug. 18, 2009

a little bland, but if you know what flavouring you like, just add it. Good base recipe though.

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nmctmc

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Reviewed: Aug. 14, 2009

All can say is that THANK YOU SO MUCH for this GREAT recipe WOW!!! I will make it over and over again. The only thing I add it was a little bit of garlic power YUMM!!!

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CubanSpice

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Reviewed: Aug. 10, 2009

This was delicious! The pan searing really helps keep the meat moist. I added celery but otherwise followed the directions exactly. I also took some of the beef cubes out after it was done and shredded them and added the shreds back to the stew. I think this increases the meaty flavor in every bite!

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

Made this today and it was wonderful. Now I am not the best cook and only have a few good things I do cook, however my hubby says it's the best beef stew I cooked yet...I took out the sauted onion part and added celery...it still tasted awesome. The meat was still moist and the veggies weren't too soft. The cook time was perfect, not too too long. We gobbled it up with some fresh bread (and then took the photo of the leftovers)...yum yum.

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Cathy

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

I'm a novice at slow cooking and I have to say this is the best beef stew I have ever tasted. I changed it quite a bit to suit my tastes, and used the recipe for the basic guidelines on how to prepare it, cooking times, and liquid amounts. I substituted the onion soup mix with garlic powder, dried chopped onions, and used beef stock instead of water. I also used olive oil instead of butter when I sauteed the onions, and added 1 tablespoon of paprika. I prefer London Broil instead of stew meat. I like the tenderness and the reduced fat. It saves prep time. Overall, great recipe!! Additional Items Added: 3 cloves of garlic 1 tbs of paprika 1 cup of mushrooms 1/2 can of peas 1/2 can of corn 1 can of diced tomatoes with juice extra carrots (large not baby) Beef stock instead of water Homemade Onion Mix instead of store bought (I didn't want added sodium) London Broil instead of stew meat

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RaineyHaize

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Reviewed: Jun. 16, 2009

This had wonderful flavor and the meat and veggies were very tender. It was quite thick though, which I liked. However, if you want more broth you'll need to add more liquid.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Kinda bland; it's a good basic recipe, but it needs some spicing up.

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Mothersweetness

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Reviewed: May 22, 2009

This was delicious! I suggest using good quality beef stew meat, and I substituted low salt beef broth for the water portion.

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feed family

Cooking Level: Intermediate

Home Town: Carmel, California, USA

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Reviewed: Apr. 8, 2009

This was very easy to make and very good. My family loved it.

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redheadkimie

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Reviewed: Mar. 29, 2009

This was a real hit in my house! My family isn't big on so much onion, so I did make a few tweaks for our tastes. I cut back the chopped onion to only about half an onion. When I sauteed the onion, I added a little extra butter, 3 cloves of minced garlic and 8 ounces of fresh sliced mushrooms, and simmered this all in the wine a bit before adding it to the crockpot. As others mentioned, I also added an extra cup of carrots, and used 2 cups of wine and 1 cup of water with the onion soup mix - this gave me just the right amount of liquid. My family devoured this with hot buttered rolls, and can't wait to take out the leftovers tonight!

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Kathy A

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 26, 2009

Tried this tonight and it was really good! My family loved it.

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BRANDI

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Hinesville, Georgia, USA

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Reviewed: Mar. 20, 2009

We just tried this stew last week after my husband found it and requested it. Since I was running short on time, I took another reviewer's advice and put it on high for 1 1/2 hours and low for another 3 hours. The carrots were still hard so we cranked it back on high for another 30 minutes. Next time, I am going to try it with the regular timing. The flavor and consistency of the stew was perfect. I also used a full bag of baby carrots and a bit more potato than the recipe called for and it was not a problem. The only other thing I would mention is that the prep time is a "crock"...excuse the pun... 15 minutes is laughable... More like 45 min- 1 hour. Otherwise, a very delicious stew recipe. I will certainly make it again.

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LPK

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Reviewed: Mar. 15, 2009

I followed the recipe EXACTLY. I really think it is missing something. I thought it was really bland. It looked and smelled wonderful and was tender and thick but just lacked flavor. I will make again but experiment a bit

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 15, 2009

This was outstanding. I didn't use the extra onions and deglazed my pan with water since I don't ever have alcohol in my home. Timing was very good. Ours was done about a half hour earlier. We thickened with the flour and water then used bread to sop up the gravy. I added corn, and frozen green beans an hour before it was due to be done. We like veggies. Yum. We will use this recipe alot. Thanks.

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