How much pepper?

Hi Cheryl,

Use about 1/4 tsp. or more if you like it.

-- CM

Can you do the same with a Dutch oven?

Yes you can simmer it real low for same time. Also can be put in oven at 300-350°F for 3-1/2 hours. Also works great for a roast. Use soup packet in addition and cook 4 to 5 hours. Melts in your mouth.

I make this all the time. I coat the beef cubes w/flour/salt/pepper and add chipotle pepper seasoning, as we love spicy food. I also add some beef broth, just to cover stew meat and cook on high or low. That way you have some gravy and add whatever veg later, but I never do. I then serve over noodles and have my veg. on the side. My family loves it! OH, I also will add some garlic cloves and onions! Think I'll make it this weekend, now that I'm typing this!

Made this week with some modifications. Toss meat in a large ziploc with 1/3 c. flour, salt pepper & smoked paprika. Then brown in 2 tbsp. olive oil in skillet. When browned, transfer to crock pot. Then sautee the chopped onion for several minutes in the skillet. Add 1/4 c. red wine vinegar to hot skillet and let it deglaze pan (onions are still in skillet). Add 1 tsp. Worcestershire sauce and 2 heaping Tablespoons brown sugar to pan. Let cook a couple minutes. Transfer all to crock pot. Add rest of chopped vegetables to the crock pot. Sprinkle with lemon pepper seasoning. Sprinkle rest of seasoned flour from zip-lock bag into the crock pot. Substitute low-sodium chicken broth for the beef broth, and add to crock pot. Cover, cook on low approx 8 hours. The red wine vinegar/brown sugar deglaze combination gave this stew a unique taste. Family loved it! The low-sodium chicken broth instead of beef broth added great flavor and no MSG.

I tried this recipe and, like many of you, customized it.

I used:
* a 24 oz. bag of Baby Gold potatoes (I quarter-cut them but left the skin on)
* 1 cup baby carrots (halved)
* 2 cups (rather than 1-1/2) of Pacific Naturals brand beef broth
* black pepper
* garlic powder, rather than fresh
* 1/4 medium onion cut in wide slivers, not than chopped

I didn't use celery (not a favorite veggie of my family), or Worcestershire sauce. Instead, 1/2 hour before serving, I used Maggi (about 1/6 cup), which eliminated the need for salt and added extra flavor.

I did everything else as written, but I don't normally measure things like pepper, paprika, garlic powder, etc., so I just write down how many "shakes" I added of each. I chose the 10-hour low setting to cook.

I'm a vegetarian (oh, irony of ironies that I would be cooking meat dishes for my husband and two sons!), but my family absolutely loved it. Thanks for the recipe!