What a wonderful beef stew! The cinnamon gives it a little different taste. My family loved it. Thanks, Evelyn, for a great recipe.
This was easy to make and different. I was a little put off by the "soupiness" of it, there isn't any "stew" thickening to it really. But my husband liked the consistency of it, and the taste as well. It was easy to make and smelled great cooking. I found my potatoes and carrots had to simmer quite a bit longer than 30 minutes to soften up. I'm not sure I've made a beef stew without yellow onions or garlic...so this was a wonderful "deviation!" Thanks!
Wonderful! I didn't have scallions and used a vidalia onion instead, and I didn't have potatoes on hand and made it anway...wonderful recipe. I'm looking forward to the "real deal" with potatoes next time. Thanks for sharing!
Adding the cinnamon to this recipe was FANTASTIC! The blend of spices were terrific. I ccoked it in my 6 quart Rival crock pot for six hours. Served it with a side salad and dinner rolls. I will still make my traditional stew but will also interchange this recipe occassionally when I am looking for a change. Thanks for posting.
I made this in my crockpot and it turned out great! It is wonderful with crusty rye bread to sop up the sauce. The only change I would make is to cut back a bit on the liquid. I can hardly wait to taste the leftovers!
We really enjoyed this stew. I subbed shallots for the onions and I left out the potatoes because we were out. I added some frozen corn and peas. I also used apple juice instead of beef stock. I made it in the crockpot and because I got a late start I cooked it on high for about 6 hours. I did need to add some more liquid, probably because I forgot to add the tomato sauce. We ate it over egg noodles.