I've tried this recipe twice now. First time cooking on high heat, second time on low heat. The first time, the meat was pretty tough. The second time, the potatoes were practically raw. Both times, the broth was super thin and had weird bits of brown stuff floating around in it. Not very appetizing. To soften up the raw potatoes in my second try, I boiled the soup for about 30 minutes after it had cooked for 12 hours on low heat. This thickened the broth and softened the potatoes, and actually made the soup much better. However, given my woes of making the stew, I will not use this recipe again!
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I've tried this recipe twice now. First time cooking on high heat, second time on low heat....