Reviewed: May 24, 2012

Great flavor.

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Jean

Cooking Level: Intermediate

Reviewed: May 14, 2012

Easy, yummy, and we love it!

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HarvardMonkey

Cooking Level: Beginning

Reviewed: May 7, 2012

This recipe is excellent. I followed the directions, with only a few exceptions - we like a lot more vegetables in our stews, so I doubled all the vegetables and added a little more broth to compensate. I can't give enough praise - my boyfriend has made this a regular meal. We all love it!

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AdanaKnowsBest

Reviewed: May 3, 2012

What did I do wrong. Apparently nothing as I followed the recipe to the "T" and to the video. After 8-1/2 hours on low, the liquid was non-existent, the food around the edges was burnt and the veggies had turned to mush :((

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STurco

Reviewed: May 2, 2012

put two frozen 2.5 pound pot roasts in the slow cooker this morning before work - threw all the ingredients on top (forgot the onion) and it was perfect after 7 hours on low. The meat held its form, but was pulled easily apart with a fork. It was very tender and juicy. The veggies were cooked perfectly - not mushy or overly cooked. Will cook again and again! Awesome recipe!

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Nina

Reviewed: Apr. 30, 2012

Used pork stew meat and this still was good.

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mumkim

Reviewed: Apr. 29, 2012

I love using my slow cooker, particularly because I like to make my lunches for the whole week on Sunday. This is a great one - also consider adding fresh parsley and throw in a splash of red wine into the broth. Makes a filling yummy lunch.

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Gwen on the West Coast

Reviewed: Apr. 26, 2012

Made this for dinner tonight. Yummy! Made a few changes - some as suggested by others, some of my own. Seared off the meat & deglazed the pan with the beef broth. Pan needed further deglazing, so I added about 1 cup of water, the worscheshire sauce, and my own mixture of seasonings - celery flakes, steak seasoning mix, dried Basil, and some sprigs of thyme. Also added the bay leaf to this mixture and let it simmer for a couple minutes before adding it to the beef already in the crock pot. Some other changes I made - 3 stalks of celery instead of 1, about 8 oz. Mushrooms, and a small bag of frozen peas added about 1/2 hour before serving. I cooked on high over night (a short night - 4 hours), refrigerated all day, and cooked on low for about 4 hours before serving. This is a great recipe. I love the addition of the worcheshire sauce as it gives a vinagery aspect to the stew (which my husband love but I'm not so fond of) without being as overpowering as vinegar would be. This is my new go to for beef stew!

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Reviewer:

mommasangelbaby

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 19, 2012

Excellent recipe made a couple small changes... Decreased paprika to 1/2tsp - kids found it too spicy, sometimes I leave it out all together. Followed other suggestions of seasoned salt vs. regular salt, 2-3 garlic cloves (fresh), 2 bay leaves - I omit celery and use 2 regular potatoes and 2 sweet potatoes, I add in a packet of brown gravy mix and just eyeball the beef broth probably use about a 1/2 carton...kids love it!

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Reviewer:

JenCarlie

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

This is AMAZING stew! It is going in the regular rotation in our family, especially in the colder months. And who doesn't love the ease of a crock pot meal? I also followed Corinne's suggestions (thanks Corinne!) with two minor changes. I didn't have any stew seasoning packets on hand so if you find yourself in the same predicament use the spices in your cupboard. I did 2-3 shakes of each of these, garlic powder, onion powder, rosemary (one shake cuz it's not my favorite), celery seed, oregano, basil, and more generously on the paprika (smoked) since the original recipe called for it. I also added the juice of half a lemon, increased the salt to 1tsp, and used more celery because I particularly like it in a stew. Make this today! Pretty sure that you won't be disappointed.

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