Five Hour Stew

I've made this stew ( a few ingredient differences) for many years now and I am happy to see it here! I use fresh vegetables and always add whats in season (and whats leftover in my fridge or freezer). Today I added fresh butternut squash. The beef stew meat is so tender from slow cooking it, and all the flavours meld together nicely. It's very filling and comforting to have on a fall day. THX.

Overall, not a bad stew. I used fresh vegetables instead of canned and added in squash as well as a little more red wine. Oregano, parsley, paprika were also added. A glass of red wine and crusty rolls completed the meal.

Thank-you.

This was so tasty! I made a few changes though...I used fresh ingredients, substituted celery for the water chestnuts, left out the tapioca and used Marsala wine instead of Burgundy. I browned the beef in a pan first and then put everything into my crockpot and cooked it on low for 5 hours. I served it over egg noodles and my family loved it and went in for seconds!

The meat was extremely tender in this recipe. However, the stew needed more seasonings. I may try pre-seasoned crushed tomoatoes and add other seasonings such as oregano and basil next time.

Yummy. My husband liked the stew sauce. It was very tasty.

I followed recipe to a T and it was ok but left a little something to be desired. It's a good base recipe though that can be tweaked to desired tastes. Thanks for posting.

Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?

I didn't like this very much. The gravy had a weird consistency, it didn't have much flavor to it, and my carrots were still a little crunchy.