This is a good basic recipe to build on and much like a recipe I have been making for years. I use two pounds of stew meat and an extra clove of garlic. I find that the flour I dredge with is sufficient for thickening the gravy. I brown my meat with the paprika, remove and scrape the "bloom" up from the bottom of the pan, add a tablespoon of butter and a large onion, garlic and some celery (about a cup, diced) and cook till translucent, return the meat to the pan and add the rest of the ingredients. I also use 2 cups of water, 2 cups beef broth and a 1/2 cup of white wine (red will make the potatos pink!). I always use the same dutch oven to brown and bake. Slow oven for a couple of hours or three, this dish is very forgiving of my schedule. I think stew is the most versatile, inexact recipe anyone ever dreamed up and I doubt I have ever made it exactly the same way twice. I only mentioned the things that I do a bit differently, I did use the rest of the ingredients that the contributor used.
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This is a good basic recipe to build on and much like a recipe I have been making for years. ...