I omitted the parsley and green bell pepper because we don't like them, and threw in a beef bouillon cube. I still thought it was lacking something, so I added a can of Guinness, and let the gravy reduce a little. This gave it some great flavor. I don't know about anyone else, but when I make a stew, I simmer it for about 2 1/2 hours so that the meat is melt-in-your-mouth tender. One hour isn't nearly long enough.
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