Slow cooker Spanish beef stew

I doubled this recipe, an also decided to work with what I had, and from knowing how my mother cooked stews (we are Spanish)...so I subbed capers for green olives, added about 6 oz red wine, 1 cup beef broth , added about a teaspoon of cumin, about 4 tablespoons of chopped fresh parsley, 1 tablespoon of paprika, 2 teaspoons of oregano, and a shot of olive oil. I sauteed a small chopped green bell pepper with the onion and garlic. Also I did not use sofrito...basically the onions, green pepper, and garlic are already sofrito so that's kind of redundant. Anyway...Amazing!!  -  22 Jul 2016  (Review from Allrecipes US | Canada)

12.9.15 I'm not a huge fan of slow cooking, but beef stew is one meal that always works well in a slow cooker. At 4 hours on low, neither the meat nor the potatoes were tender, so I bumped up the temperature to high, and cooked for an additional 1-1/2 hours. Followed the recipe to the letter with the exception of adding a good splash of red wine and using halved olives WITH pimientos. We enjoyed this stew with yellow rice and black beans.  -  09 Dec 2015  (Review from Allrecipes US | Canada)

I made this today, and absolutely loved it. It is one of the tastiest stews I have ever cooked! I did tweak it a bit..Upon suggestions from some of the critiques, I browned the meat in a packet of Sazon and a shake or two of Adobo. When adding to the slow cooker, I added 12 oz. red wine and 6 oz. beef broth. I also added a couple of spoonfuls of chicken boullion to enhance the flavor. Served with white rice. To die for!  -  20 Jan 2016  (Review from Allrecipes US | Canada)