Great base recipe. Flavorful throughout. Even my very picky husband likes it! Tender meat, although I used stir-fry strips cut in half crosswise. The meat is more consistent, since with stew meat you get trimmings from lots of different cuts.
Made some changes: dredged meat with Kentucky Kernel Seasoned Flour (eliminates need for salt, pepper, garlic etc) shaken in bag and browned a single layer of meat at a time in olive oil; deglazed pan with 1/2 cup or so of Alltech's Kentucky Bourbon Barrel Ale; used Knorr Homestyle Concentrated Beef Stock (didn't have my preferred Minor's Beef Base); and used a bag of frozen stew vegetables from Kroger (pearl onions, carrots, celery, and potatoes. Next time I will cut potatoes in half. Do not thaw veggies). Added a large sprig of fresh rosemary from my winter garden. Needed 1-2 more cups of liquid. I used water, but could use more ale, beef broth, or stock. Flavor was still perfect even with the extra water. Didn't add any salt, and just a bit of freshly ground pepper.
Can't wait to make this again. The lesson here is to experiment , but keep the cooking methods and time. Be sure to use a large pot!
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Great base recipe. Flavorful throughout. Even my very picky husband likes it! Tender meat,...