Slow Cooker Beef Stew IV
I really liked this stew. Great flavor, very rich and thick. I had to make a few changes, however. First, 3 pounds of meat was too much. Maybe the recipe used a much larger slow cooker than mine. I used about 2 pounds of meat.
Also, it was a little too thick and not enough sauce. When it was almost ready, I actually removed at least a 1/3 of the ingredients (meat, potatoes, and carrots), leaving 2/3 of the recipe and the sauce in the slow cooker. I then added the 1/4 cup water and 2 tbs flour so the sauce could thicken. At that point, it was a nearly perfect stew. I added a bit more salt (to taste) and just a bit more red wine, let it sit for about 5 minutes and then served.
Everyone loved it!
As to the 1/3 of the ingredients that were removed from the recipe, after our dinner, I just put them all back in the slow cooker, which of course left very little of the sauce, but it was still a great lunch the next day.
1 user found this review helpful
May 1, 2013