Easy & Yummy

Sarah - March 29, 2007 09:26:44 PM PST

My husband and I really don\'t like cooking and we\'re not great at it, but this recipe is very easy and it makes a filling supper. What\'s more, it reheats very well-very important for us. We did try this recipe in the crock pot, but it did not work and we ended up throwing it out because the meat was dried out yet still not done.

17 of 25 found this review helpful.

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awesome

mafiaprinces1 - June 11, 2007 09:30:33 AM PST

This stew is the easist to make and my son-in-law is very picky about his food. He gave this one a thumbs up.WOW !!,
also my grandsone and daughter loved it to. This is going to be a regular in this house from now one.

11 of 15 found this review helpful.

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Add some beef boullion for flavor

wadel05 - December 1, 2007 07:23:03 PM PST

I made this the other night for my wife and 2 boys. We used low sodium beef broth, which made an almost tasteless broth. We added 1 cube of beef boullion, and this turned out to be one of our favorite meals.

7 of 7 found this review helpful.

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Too bland

Damien J - December 6, 2007 07:54:31 PM PST

It certainly was easy to make, but was bland. Someone suggested adding a beef bullion cube - great idea. But I think that by browning the meat cubes in butter first to sear in the meat flavor, adding fresh herbs instead of dry -- like a sprig of fresh rosemary, sage, and thyme - adding some garlic, a dash of lemon, a dash of chilli pepper, and making a flour rue to thicken the gravy towards the end of cooking instead of instant Tapioca might make this still easy and yet brilliant.

4 of 4 found this review helpful.

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Needs Help

DooDoo - November 26, 2007 01:45:20 PM PST

This can be prepared in a slow cooker by just combing ingredients and letting them cook on slow for 8-9 hours .... and the fat is too high, use lean beef cuts, the slow cooker will make them tender.

5 of 9 found this review helpful.

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how about using a pressure cooker ?

john - November 26, 2007 01:49:46 PM PST

recipie sounds good pressure cooking will cut your cook time to about 15 min i use one at least once a week for stews they are great and no the newer types are safe to use and retain much of the vitimin content of the food

1 of 2 found this review helpful.

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More Flavor

Mac- FLICKINGLIZZARD - December 8, 2007 07:06:47 PM PST

This seems more like a roast dish to me, I cook in my house and stew to me is not cooked in the oven. When i cook my stew it\'s on the stove top in a big pot with Cubed steak, Ground meat, A lot of onion and bell pepper, potatoes, Stewed tomatoes, tomatoe sauce and a lot of spice. Maybe living in south texas we think of Stew a lot different?

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Bland and Not Done in 3hrs!

Sonya C - December 5, 2007 06:37:08 PM PST

I was quite disappointed with this recipe. First off, it was very bland. I had to add a boullion cube, garlic powder, and season salt. Still it was just okay. Even with the extra tapioca, it was quite soupy. I expected it to be much thicker. Lastly, at 300 degrees, it was nowhere near done in 3 hours(more like 4 hours). The potatoes and carrots were still hard. I am sorry I went against my better judgement and didn\'t turn the oven up to 350 in the first place. It took so long that we ended up eating biscuits alone for dinner tonight. We\'ll have to save the stew for tomorrow. I will not cook this again!

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Looks Easy.....

purplereign12010 - December 5, 2007 12:34:07 AM PST

Doesn\'t say anything about it being quick. Although I would prefer quick, it DOES look pretty easy. Maybe I\'ll give it a try this weekend.

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stew for slimmers by the looks of it

rik b - December 4, 2007 02:12:52 PM PST

Leave out the marjoram, but add garlic and tyne plus more stock and vegetables unless you are on a diet. A splash of wine would help as well. A knob of butter in the stock at the end and eat with crusty bread

A rather bland recipe to be honest 2 out of 10

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Easy

maria_vella - December 1, 2007 12:55:26 PM PST

Where does it say quick? The title says EASY!! Which it is, and comes out great!!

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Just Ok

smwiessner - November 28, 2007 01:44:28 PM PST

I thought it lacked seasoning.

A pot roast would be just as easy and way more flavorful.

It is much better the second day.

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Tapioca

sealriver - November 27, 2007 09:52:21 AM PST

You do not need Tapioca or a thickener, it turns out more like a beef soup but is still delicious. It tastes better the second day for sure.

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Re: Sodium

Lisa - November 26, 2007 05:09:46 PM PST

Not necessarily.

Take a few hours, make your own stock. You can make nearly 0 sodium stock.

Add your herbs and a few small twists of salt and pepper from fresh grinders... Extremely low sodium. =)


And I\'m sorry. Tapioca in a stew is just... ew.

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Sodium Content

astman007 - November 26, 2007 01:54:00 PM PST

In response to the sodium content of this recipe, I\'m not a nutritionist or a doctor or anything, but any kind of soup or stew has a lot of sodium. Broth is always high in sodium unless you can find reduced sodium broth. It tends to be a little more expensive but it\'s what I use. I haven\'t made this recipe yet, but I\'m also considering using less broth and more water. That will probably sacrifice some of the taste, so maybe I\'ll add a little wine.

0 of 2 found this review helpful.

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Sodium?

Kurt - November 26, 2007 01:34:03 PM PST

Looks good but what is the sodium content? Concerned citizens (ok, probably just me) want to know.

0 of 4 found this review helpful.

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How does this qualify as quick?

headmns - November 26, 2007 01:20:09 PM PST

Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.

3 of 12 found this review helpful.

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