*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was good my family loved it. The only thing I did differently was I cooked the stew meat fresh vegatables (carrots & potatoes) chicken broth and the cream of chicken soup in the crockpot on low until dinner time then I transfered it toa baking dish and put the cresant rolls on top and baked for 10 minutes. It was great and saved a lot of time doing it in the crock pot.
This was easy to make a nice change of pace from my usual beef stew (which has a tomato-based sauce) and VERY flavorful. I followed the directions almost exactly except I added fresh ground pepper (I put it in practically everything) and I sprinkled paprika on top of the crescent roll dough to add a nice color to the crust. I used the reduced fat crescent rolls too just to lower the fat content some and reduced sodium chicken broth. Although I think this stew more accurately serves 4 than 8.
We enjoyed this. It's more like a skillet pot pie than a stew. The only thing was that it was excessively salty. I used reduced salt chicken broth and chicken soup so it either came from the onion soup mix or the tenderizer or both. So I'll make some adjustments on those next time. Otherwise a flavorful enjoyable meal!
This was really good. I used the garlic butter crescent rolls and I served it over egg noodles. I also coated the beef with flour before I browned them. It was a tad salty but not too bad. Ill make it again.