By ~*Miss Diggy*~ on October 01, 2002
Photo by *Parsley*
Photo by *Parsley*
"So good for those fall and winter months. Gets you really warm inside! Serve with some nice crusty french bread to sop up all the liquid."
Serving Size: 1 (332 g)
Servings Per Recipe: 4
"This was very good and VERY spicy! I halved the black pepper and it was still extremely hot, hot, hot. I did simmer the meat for about 1 1/2 hours before adding the veggies and simmering for another 45 minutes or so. I wanted the beef to be very tender and it came out great. I used twice the amount of beef and added potatoes, but otherwise followed the recipe (except for the above mentioned pepper thing :) to a "T". I would suggest anyone with kiddos may want to reduce the pepper even further, but for those of you who like it hot, this does warm you up! Thanks for the tasty recipe, Diggy."
"This REALLY warms your bones. It's also a great veggie combination (I even tossed in some stray red potatoes that were lying around). It's super tasty and more colorful than other beef stews. I easily doubled the recipe (but I didn't double the red pepper) and adapted this to the crockpot. I just skipped the margarine and browning step. I just put the meat in the crockpot, tossed it with the flour and used just enough water to barely vover the mixture. I used a real chopped onion in place of the onion salt. About 90 minutes before the end of cooking, I added the veggies. Then, about 1 hour before the end, I heated the milk and used my immersion blender to blend in the flour; then I stirred it into the stew. Turned out terrific! My beef was super tender. If you're tired of the same-old potato-carrots-celery beef stew, you must try this!! Thanx for sharing your recipe. I'll use this one again ! I am also passing this on to my mom; I know that she'll love it, too!"