Slow-Cooker Beef Stew

I followed the instructions exactly and it was very bland. I should have read the review and followed some of the suggestions. I will make a few changes next time, but overall the recipe was a success.

I made some modifications to make the stew more flavorful without adding calories etc.

I caramelized the onions, along with a stalk of celery, and added a crushed garlic clove. I also added two bay leaves and a stalk of rosemary while slow cooking. I removed the rosemary and bay leaves before serving.

To be stew-like, you will also need to thicken it a bit more at the end of the cooking process.

This had the potential for being a really flavorful recipe, but the water and low sodium beef broth really eliminated any taste. I would rather take the meat and vegetables and cook them with a spice packet mix. The whole dish was one of the biggest disaster recipes I’ve used from this site. Just awful!

I didn’t have all the ingredients, and it still turned out delicious! It was even better the next day for lunch. Because it suggested serving it with green beans, I added a package of frozen green beans. A complete meal for everyone in one bowl. I also used my electric pressure cooker. I sautéed the stew meat in the pressure cooker, but I’ve skipped this step before and the meat browned beautifully. Then put all the veggies in frozen, added the spices (although I had seasoned the stew meat), and used the pre-set Meat Stew setting. Thirty minutes, give or take, because that doesn’t include getting to the right heat and pressure, and we were eating stew! YUMMY!

If I do this with the added green beans, I’ll add at least a 1/2 cup more water or broth, maybe up to a cup. I would have liked more “pot liquor” to my stew than I got. I think it would have been the perfect amount had I not added the extra vegetable. I know I will fix this again, and I would encourage anyone to try this.