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This was excellent! I upped the stew meat to 3 lbs and, preferring a little more zing, switched out the can of plum tomatoes for a can of Rotel Diced Tomatoes with Green Chilies and switched out the medium onion for a large. I added a can of red beans along with the black for a little more variety, plus an extra can of mexicorn whole kernel corn. I, too feel slow cook times are too lengthy, and reduced the cook time to 5 hours and 20 minutes (no browning the meat ahead, either). <br/><br/>My husband loved this dish. Simple and very flavorful.

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malt02 March 03, 2014

This got mixed reviews at my house. I was the only one that liked it. I followed the recipe as written other then I used crushed tomatoes and minced onions instead of a whole onion. This reminded me of taco soup with stew meat instead of ground beef. Also I had 1.5 pounds of stew meat so just used it all. I will freeze the rest and use for future lunches. I also cooked this on the stove top. Next time I would shred the meat, I'm not a fan of huge chunks of meat.

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bmcnichol September 29, 2009

This was wonderful, although I must admit that I cooked it quite differently than the recipe called for. Since I feel that crockpots often overcook meats, I decided to try for a faster version of this recipe. After sauteing the onions, I browned the beef in a large saucepan, and then just "dumped" all of the ingrediants in. I brought it to a boil, then simmered it for about 45 mins, and it turned out great! The ingrediants make for a wonderful chile-like stew, and it can be cooked a variety of ways, depending upon your needs for the day, which is a big plus! Definitely a keeper!

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Helping Hands March 14, 2005
Slow Cooker Southwest Beef Stew