We loved this. It really needs a bayleaf or two (I used two). I simmered the meat for about an hour on its own before adding the other veggies, since stew meat needs at least three hours to soften to "falling apart tender" which is the way we like it. I also used two large yellow onions instead of the 12 boiling onions this recipe calls for, and red potatoes with skin instead of russets since they hold up better. I would recommend, however, that you opt for a low sodium broth, like the kind from Swansons, because even though I love salt, I had to add a bit of sugar at the end to cut the saltiness. All in all, a five star recipe that just needs some minor tweaking, but a GREAT starting point!
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