- Most Helpful
- Highest Rating
We LOVE this stew. I bought the cookbook over 15 years ago and we make it often. Tonight we used venison and cooked in a pressure cooker (35 min for the meat and 18 min for the veggies). It was perfect! By far our all time favorite receipe!
Wanted to make stew so went for this one. My husband really enjoyed it but me not so much - it tasted a bit too much of worcestershire sauce for my liking but as my husband says Worcestershire Sauce is used a lot in Texan food (?) no idea if he is right since we are not from the US. He loved the stew which is great, thanks for the recipe.
I made this today on a cold and wet day here in Virginia. I used venison for the stew meat. The stew smelled wonderful while cooking and tasted even better. We enjoyed this stew very much!
A smokier, spicier version of plain old beef stew. The corn makes a nice addition - I always love anything with corn! I did not include celery, and had to use Italian diced tomatoes because that's what I had. I used 1/8 of a cup of Worcestershire sauce because I figured that's what one ounce was. It is true that this is perfect on a cold winter's night.
Don't you just love it when something smells so wonderful that everyone crowds into the kitchen, begging to know when dinner will be ready? This one had us hooked long before we took the first bite! I cubed a 2-lb. chuck roast and doubled everything else except the worcestershire sauce. Afraid it might be a little overpowering, I reduced it to about 1-1/4 oz., which seemed just right to us. Along with a salad and some good bread, this was true comfort food on a chilly night. Thanks so much for sharing, Legal Lady!~
I agree, this is a great stew! The recipe may be from Texas but that Brazos River Stew made for a wonderful supper on a cold cold mid winter day here on the prairies. I made as posted and wouldn't change a thing. The aroma alone rates five stars! We enjoyed, will not only be making this again I have added it to my favorites. Thank you for sharing.