My husband is a picky eater and I did not have all the ingredients on hand, so here are the changes I made: 1 tsp of garlic powder (replacing minced garlic), no bay leaf, 1 tsp onion powder (replacing chopped onion) 2 cans beef broth (added a can of water as well, this helped make more base to the sauce), added about 1 cup baby carrots (replacing diced carrots), omitted celery, and added about 1 tsp or so of pepper. These are just my personal changes, but the stew would be just as as good as the orginal recipe.
I made this at about 8 o'clock the night before...Our slow cooker has 3 settings - 'Keep Warm', 'Low' and 'High'. 'Low' is usually too high, so I turned it on 'Keep Warm' until about 7AM. I found that the stew was not thickening up well and the beef was still pink, so I added about 1/3 cup Veloutine and turned it up to 'Low' and just prayed it wouldn't burn!
We turned it down to 'Keep Warm' again at 3PM and by dinner time it was absolutely perfect! Two men and myself ate almost the whole pot (we all went back for seconds)!!!
Definately a keeper, 5 stars!!! Great with biscuits!
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My husband is a picky eater and I did not have all the ingredients on hand, so here are the...