By: EatingWell User
LOOKS DELICIOUS, COULD BE IMPROVED?
The recipe description mentions that as per tradition nothing is browned first......reading the reviews, perhaps the broth would be more hearty and flavorful if barley were added, this usually does the trick!
But also, maybe tradition needs to be broken here, too add better flavor to any dish, I usually saute root veggies(except potato), onions, leek, garlic, celery, spices S&P etc.... and brown meat in a pan, on medium high heat, before making a stew or soup. And the idea of dredging the meat in flour is a popular technique too. With a few tweaks this looks like a very delicious and nutritious meal. And the sauteing could easily be done directly in the slow cooker.
But what should not be sauteed initially are fine herbs(parsley, coriander etc) that are usually added just before serving.
Pros: looks delicious and healthy
Cons: needs a few tweaks?