Reviewed: Sep. 28, 2010

This was really good. I used the garlic butter crescent rolls and I served it over egg noodles. I also coated the beef with flour before I browned them. It was a tad salty but not too bad. Ill make it again.

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1 user found this review helpful

Reviewer:

Zack

Reviewed: Sep. 26, 2010

This recipe was good my family loved it. The only thing I did differently was I cooked the stew meat, fresh vegatables (carrots & potatoes), chicken broth and the cream of chicken soup in the crockpot on low until dinner time then I transfered it toa baking dish and put the cresant rolls on top and baked for 10 minutes. It was great and saved a lot of time doing it in the crock pot.

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5 users found this review helpful

Reviewer:

Beth

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Living In: South Bend, Indiana, USA

Reviewed: Dec. 13, 2009

This is my mom's recipe except she told me to use cream of mushroom soup. I love the crescent rolls on top. really makes it special

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1 user found this review helpful

Reviewer:

CDETIIHO

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Mar. 2, 2009

I cooked this on a stove top and omitted the rolls and meat tenderizer. Add some fresh potatoes, and it's brilliant!

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1 user found this review helpful

Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Provo, Utah, USA

Reviewed: Oct. 31, 2007

We enjoyed this. It's more like a skillet pot pie than a stew. The only thing was that it was excessively salty. I used reduced salt chicken broth and chicken soup, so it either came from the onion soup mix or the tenderizer or both. So I'll make some adjustments on those next time. Otherwise, a flavorful, enjoyable meal!

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3 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 20, 2006

The vegetables were still frozen and I followed the recipe exactly including the frozen stew vegetables. We ate at Arbys tonight.

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4 users found this review helpful

Reviewer:

bernlake

Reviewed: Feb. 22, 2006

Great recipe. Presentation of the stew once served is beutiful and a great hit at my squadron events. Thanks again for a very pleasent and delicious recipe.

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Reviewer:

o0hrtbrkr0o

Reviewed: Feb. 13, 2005

This was easy to make, a nice change of pace from my usual beef stew (which has a tomato-based sauce) and VERY flavorful. I followed the directions almost exactly, except I added fresh ground pepper (I put it in practically everything) and I sprinkled paprika on top of the crescent roll dough to add a nice color to the crust. I used the reduced fat crescent rolls too just to lower the fat content some, and reduced sodium chicken broth. Although I think this stew more accurately serves 4 than 8.

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7 users found this review helpful