This was a delicious stew. I cooked the chuck roast in the slow cooker for 8 hours on low, added quick barley and the bay and turned it to high while I prepped the rest of the ingredients (about 30 minutes). I used a 4c. carton of beef stock in lieu of the water and buillion cubes. For the frozen vegetables, I used a combination of corn and green beans. I shredded the beef with two forks into large chunks. I liked the flavor and texture of the meat and vegetables cooked separately and the larger chunks of beef made this hearty, while adding a lusciousness to the stew.
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This was a delicious stew. I cooked the chuck roast in the slow cooker for 8 hours on low,...