Believe it or not, Californians experience winter too (relatively). It’s gotten colder and rainier now that it’s November, and i’ve been wanting to make a nice, hearty stew. I was excited to try this recipeB because I remember my mom’s beef barley stew from the crock pot. This recipe turned out a lot more savory and different than my mom’s, but it was still very good. I have a modern crock pot that is um, very efficient at cooking (which kind of defeats the purpose of a slow cooker, but whatever). Anyways, I have to be very careful to not over cook meats. A recipe might say to leave everything in for 6-7B hours on low and with my cooker the meat is done in 90 minutes and everything else is raw. This has caused some problems in the past. In order to compensate (since I do really like my crock pot), I have resorted to taking the meat ingredients out and cooking the rest for several more hours. I have a large, 6 quart cooker so if you have a smaller one make sure to use less of everything.
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