We really enjoyed this stew. The mushrooms were a highlight. I wish that I had been able to take a picture as it really looked lovely.

I do think the prep time is way off though -- I know I am a bit slow in the prep. But it did take me at least 45 minutes before I was able put the lid on the crock-pot and say cook! The only other thing that I will change is that I will decrease the thyme a bit, just a personal preference. With all that said we eagerly look forward to the leftovers (with a few added peas).

Thanks for a great recipe, Juenessa -- we will be making it again. We really enjoyed this stew. The mushrooms were a highlight. I wish that I had been able to take a picture as it really looked lovely. I do think the prep time is way off though -- I know I am a bit slow in the prep. But it did take me at least 45 minutes before I was able put the lid on the crock-pot and say cook! The only other thing that I will change is that I will decrease the thyme a bit, just a personal preference.

This savory vegetable stew recipe with herbs makes a perfect meal for the cold winter months. If you are looking for a warming meal during winter this savory vegetable stew recipe is a perfect choice. Hardy Winter Herbs Flavor Seasonal Soups and Stews. Using Herbs in Seasonal Soups and Stews. In Reply to: Re: Salty cravings and posted by EP on October 4, 2009 at 5:38 pm: I'm Roger Haeske's girlfriend and I can clear up any questions or misconceptions about. Originally published as Savory Vegetable Beef Stew in Country Extra September 2001, p51 Nutritional Facts 1 each: 308 calories, 11g fat.

With all that said we eagerly look forward to the leftovers (with a few added peas). Thanks for a great recipe, Juenessa -- we will be making it again. Save recipe READY IN: 9hrs 35mins SERVES: UNITS: Ingredients • 5 medium red potatoes, peeled and cut into 1/2-inch chunks • 2 1⁄ 2 cups sliced • 4 medium, sliced • 2, thinly sliced • 3 slices, diced • 1⁄ 4 cup • 3⁄ 4 teaspoon, divided • 1⁄ 2 teaspoon, divided • 2 lbs, cut into 3/4-inch cubes • 1 large, chopped • 2, minced • 1 tablespoon vegetable oil • 1 (14 1/2 ounce) can • 1⁄ 2 cup or 1⁄ 2 cup additional • 1 • 1⁄ 8 teaspoon • 1 (10 3/4 ounce) can condensed tomato soup, undiluted • 1⁄ 3 cup • 2 tablespoons • 3 tablespoons. Winpopup Crack. Directions • Place the first four ingredients in a 5-qt. • In a large skillet, cook bacon over medium heat until crisp.

• Drain on paper towels. • Reserve drippings.

• In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. • Add meat; seal and shake to coat. • Brown the beef, onion and garlic in drippings and oil. • Transfer to slow cooker.

• Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. • Cover and cook on low for 8-9 hours or until tender. • Discard bay leaf. • Combine soup and water; add to slow cooker.