We found this recipe in the "Cooking Light Slow Cooker" cookbook from 2006, and also in "Weight Watchers In Good Time" cookbook from 2001. Both cookbooks have many of the same recipes! I couldn't find the recipe on the Cooking Light site, but did find it here: www.food.com/recipe/ww-b
. Hubby and I both thought this was delicious. It took about half an hour prep time before putting everything in the crock pot, but the time was well worth it. Here are our notes and impressions:
And, someone had already entered the recipe's nutrition into Sparky, so that was a plus:).
1. The recipe called for Top Round steak (London Broil), but I had cubes of Chuck stew meat in the freezer at home. The butcher at our local Harris Teeter said I could use the chuck, so I did, and it came out fine. If I make this again and don't have a freezer full of stew meat, I'll try the top round to see if there's any difference in taste.
2. I used Rex Goliath Cabernet Sauvignon in the small box, since we're not wine-drinkers, and I didn't want to waste most of a full bottle of wine. This worked out very tasty
3. There was a lot of water in the frying pan after browning the meat. I'm glad I poured it off, because I would have preferred a thicker sauce in the end. I wonder if Top Round would have released less water?
4. In the same vein, I wish I had cooked the sauce in the frying pan down a little bit more before putting it in the crock pot. The end result was still delicious; we just would have preferred a thicker sauce.
5. Hubby doesn't like mushrooms, so I left them whole. This way, they could flavor the stew, and he wouldn't have to fish out slices.
6. We both felt that it needed just a tiny sprinkle of salt. Cooking Light recipes seem to be very unsalty (even for me), but I'd rather add a little bit at the end than have it be too salty to start with.
7. Overall, we'd definitely make this again. I'd give it a solid 4 stars.