Prep-Ahead Slow Cooker Beef Stew

I liked it, but I made a few alterations. I thought the beef marinade was excellent, but I used 2 Tbsp of Worcestshire sauce, and 1 1/2 Tbsp of herb seasoning, which I had to google what it even was. Herbs are seasonings, IMO. but whatever. I also browned the beef prior to cooking. I didn’t have tomato juice, so I mixed a can of unflavored sauce with a can of water. I didn’t have stewed tomatoes, so i mixed 1 can of diced tomatoes with 1 tsp of Oregano, 1 tsp of Basil, and 1 Tbsp of Garlic with the diced tomatoes and used that. I also added 1/4 cup red wine vinegar, and 1/2 cup regular water to simmer it in. Plus 1 bay leaf. Overall I thought it came out well cooked, but kind of bland. I didn’t add jalapenos, but it seemed silly to me. I think a dash of crushed red pepper might have been a better addition, maybe if I decide to make this again.

would try different spices for our taste – wife did not like the W sauce at all. We did not use jalapeno peppers at all.

I haven’t cooked this yet so I’m unable to give my rating @ the moment.

I added an envelope of dry onion soup mix

This is a traditional Irish-American recipe. It is savory and filling-perfect for a cool night or when you need comfort food. Thank you for posting.

I will have to make it again because I accidentally overcooked it and my potatoes and veggies turned to mush. I will try it again, thank you for asking.

I cooked this at 400F, initially, for about 40 minutes, then took it out, stirred, then knocked it down to 275F for 3 hours in a dutch oven. Also added 5 strips of bacon, cooked crispy then crumbled. Also added 1 tbsp of tomato paste and a cup of red wine (I keep a jug of burgundy on hand for just such purposes). Amazing.

I decided to try this recipe based on the suggestion of marinating the veggies in water and the meat in seasonings. I threw together my own no-salt herb seasoning that included a pinch of cayenne pepper and boy was it amazing. This stew is great, even when substituting whatever you have in your cupboard for its ingredients (like watered down tomato soup, or reconstituted tomato paste). My cayenne pepper gave it just enough zing and the other flavors all together were fantastic. What a great recipe.

I made this dish as stated and found it to be excellent. The meat was very tender and the potatoes were soft.

Delicious! I did though add mixed Italian spices and, because I didn’t have tomato juice, I added tomato paste and hot water.

I’ve made this recipe a few times. It is high in tomato flavor rather than beef especially if you skip marinating the beef in Worcestershire sauce. I used diced tomatoes instead of stewed which is just my preference. I didn’t use the jalapeno peppers either because I get heartburn from them. Instead of the no salt seasoning I used salt, pepper, oregano, basil and garlic. This recipe is very yummy but feel it should be called Tomato beef stew rather than just beef stew. The name is a bit misleading. If you find the tomato taste a bit to acidic I recommend adding a tablespoon of sugar just like you would when making spaghetti sauce.

This is a great stew, although I made a few changes. I added celery. Then I marinate the meat with 3/4 cup of “Hot and Spicy” V-8 (instead of tomato juice), a 1/4 cup for “Jack Daniels” and a packet of onion soup mix the Worcestershire and herbal seasoning.

We made this again and used fresh jalapenos and added some garlic powder and Italian seasoning. We love this recipe! ————————————– This was very good but needed a little more salt (I like salt!). We used jarred sliced jalapeno, because it is what we had and also V8 in place of tomato juice for the same reason. Very tasty and nice on a crisp day.

Didn’t have any tomato juice so used the same amount of Ragu. Added 1/2 cup beef broth because I was worried it would be dry (turned out perfect). Didn’t use a can of stewed tomatoes, but rather added a container of cherry tomatoes. Picky boyfriend loved it, & everything was super tender & flavorful.

This is a good foundation for stew however needs a LOT of boosting and personalization. I can’t imagine anyone eating it ‘as is’ in the recipe. First, you need some herbs and nix the jalepeno. Jalepeno in stew? Interesting but really? Also, never cook raw beef in a slow cooker without browning first…even if for 5 moinutes on each side. The browning process activates amino acids in the beef to enhance the flavor… that is Slow Cooking 101. You don’t need to do this with pork or chicken, but with beef it really is a must or you’ll get very bland meat. So 3 stars for the recipe ‘as is’ with the understanding that this is the foundation of a potentially great stew… much more needs to be added to make it 5.

Excellent menu. I added fresh fennel and leeks to the vegetable mix, and substituted red wine for the tomato juice. I also added fresh rosemary and basil. The result tastes great the first meal and just as good the second. All of this also works well with a good roast instead of cubed stew meat.

It is a great recipe, but I had to add some corn starch to thicken it up a bit as it turned out to be more of a soup than a stew. Other than that, no complaints!

This was a really good dish, but I made some changes. First, I didn’t include carrots, herb seasoning, or jalapeno peppers. Instead of tomato juice, I used two cans of Campbell’s Old Fashioned Tomato Rice Soup and one can of water. I also put in an addition 2 or 3 tbsp. of Worcestershire sauce and stirred it in the crock pot. I sprinkled pepper in the mixture as well and let it cook on low for about ten hours. I love the combination of Worcestershire sauce and tomato soup. Very tasty.

I am sorry but I cannot give this a high rating. I followed the recipe to the letter, but even after 13 1/2 hours in the crockpot, the potatoes and carrots were still not done. The taste was ok, but this one is definitely NOT a keeper. Talq

tastes more like vegetable soup than beef stew. was easy to make, but didn’t taste like stew.

good but not very “flavorful”.. next time i will add spices