This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to suit my taste. I decided that beef stew needs wine, so in the 45 minute time period i added half a cup of marsala, and for the last 15 minutes (after the peas are added) i threw in about 1/4 cup of sherry. I used almost 2 pounds of beef, so i added more beef broth (about a cup more) and 2 tablespoons of extra tomato paste. The seasonings were also changed: no bay leaf, 1/4 teaspoon of dried rosemary in place of fresh, 1/2 tsp of adobo,the same amount of red pepper flakes, and almost a tsp of paprika. I left out the thyme.The secret ingredient to kicking up any dish was added: Goya Sazon seasoning. I also used canned mushrooms instead of fresh. Before cooking the meat in the oil, i cooked 2 chopped garlic cloves with extra garlic powder in it, then added the beef. I served it over egg noodles, but cooked it about 20 minutes longer- maybe more. It really came out delicious, but, as you see, i made a lot of changes, so i will only give it 4 stars (without them it wouldve been too bland).Will definitely make again!
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