Used this recipe for the first beef stew of the fall/winter. It was a big hit. Followed the recipe all the way except I added a couple of bay leaves and cut the barley in half. To cut back on the sodium I used low sodium soy sauce and low sodium low fat beef broth. I also used a little corn starch in the last hour of cooking with the barley as we like a little thicker sauce. This is a keeper and will be making it again soon.
I cooked it on low 6 hours like it was written. But I didn't completed the last part to add water and barley. No more cooking. It was perfect. I removed the meat and veggies, and mixed maybe one tablespoon of cornstarch to cold water and then added to the cooking juice in the crockpot. And I put it on High for almost 1 hour cause I forget it. And the sauce was thick just the way I wanted it. A very good taste. The red wine does it all. Thanks WildLime. Made for Pac Spring 2008
this is a very tasty stew that any church group or any family member could really enjoy along with a fresh batch of steaming biscuits. served ,and with brown rice & a mild hot sauce. and plenty of ice tea. there a lot of sodium in this recipe & a lot of calories ( not for diet purposes).
My husband liked the "light, earthy" flavor of this stew. He also loved that it had lots of meat! I used lean stew beef, and followed the rest as written, EXCEPT the last 1/2 cup of water, I thought it would make it too soupy. This was easy to make, and smelled good cooking.