This recipe is good to give you an idea of how to make Beef Stew. I had to make several altercations to this, as to just looking at the ingredients showed it to be a bland recipe.
Alterations I used that made this a hit all around.
I increased the garlic powder used, to nearly triple. Used the salt and pepper to own preferential tastes. I dredged the meat as intstructed, but in the oil I'd minced up about 3 cloves of fresh garlic. After the meat was done, I added in another clove of minced garlic, and quickly seasoned/fried up the celery/carrots/I used 2 medium onions opposed to boiling ones/potatoes. You don't do this very long, you want the veggies a bit browned, seasonsed and coated. I put the 3 cups of broth in a sauce pan and brought it to a boil with 2 cloves of minced garlic inside the broth. I also added about a half teaspoon of each Italian herbs, Rosemary, Thyme and Oregano. Boiled the meat and broth for 45 minutes, then I added 1/2 cup white wine and the vegetables we'd sauteed earlier. Brought it all to a boil, simmered for 30 minutes. I found no need to add any other fluids/flours to thicken or thin this recipe.
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