Comments on: Crock Pot Beef Stew Recipe

By: Beryl

Beryl — Mon, 19 Jan 2015 18:16:32 +0000

Thank you, Rick.

We appreciate you!

Mike and Beryl

By: Rick Nutt Sr.

Rick Nutt Sr. — Mon, 19 Jan 2015 17:56:34 +0000

Thank you very much.
The Turnip is a common food in the UP.
Keep em comin.
God Bless you and dem precious Grand kids.
Later
Rick Sr.
A disaabled Vet. still serving my country.
Upper Michigan

By: Beryl

Beryl — Mon, 30 Apr 2012 12:54:17 +0000

In reply to denise.

Hi Denise,

Yes, definitely. It makes a great gravy!

Thanks for your question.

Beryl and Mike

By: denise

denise — Mon, 30 Apr 2012 06:56:07 +0000

Did you use transfer the juices left from the frying pan after browning into the crook pot?

By: connie hammonds

connie hammonds — Tue, 06 Dec 2011 14:15:26 +0000

I was wondering … How can I make a tomato gravy. Thank you for your time!!

By: Mason Paramore

Mason Paramore — Wed, 12 Oct 2011 04:45:07 +0000

Well I made it! THE BEST STEW EVER!!! I see what you mean about the deeper lid retaining the water and making the gravy. As I mentioned, I used a regular crock pot. I wound up having to add a lot of water because it evaporates from my cooker. On high it was done at about 3 1/2 hours. Thank you so much for this recipe!!! I can’t wait to try another one!

By: Beryl

Beryl — Tue, 11 Oct 2011 12:43:33 +0000

In reply to Mason Paramore. Hi Mason, Thanks for your note! The flour coating on the meat is enough to make the gravy. Cooking on high or low is really a function of how much time you have, or need. It is usually done when the potatoes and turnips are very soft. You could pull out a piece of meat to make sure it's done. I would estimate that on low, your stew would probably take 6-8 hours, on high it would probably take 3-4 hours. (Ham is great in the red beans and rice also.)

By: Mason Paramore

Mason Paramore — Tue, 11 Oct 2011 10:57:17 +0000

If I use a regular crock pot, do I use high or low and for how long? Do you make a rue with all that extra flower, or is the coating on the meat enough? I love how this recipe has such a thick gravy! I made your red beans and rice last week and it was to die for. I just didn’t have any andouille because I live in North Carolina. I used Hillshire Farms beef smoked sausage but it was awesome. I am cooking the stew today!