I doubled the recipe, so I'd have leftovers to freeze for a quick dinner. I seasoned my beef stew meat with salt and pepper, before browning. The first thing I noticed there was no garlic, I can't cook without garlic, so I added about 1 Tbls. minced garlic with the onions. I always add tomato paste to my stew, but only about 2 Tbls., but I added 2-6 oz cans since I was doubling the recipe. When I added the beef back in, I realized this is normally where I add my seasoning/herbs, so I added salt, pepper, the rosemary, thyme and red pepper flakes here, rather than later. I added 3-cups of homemade beef stock and 1 cup red wine. The addition of the red wine just seemed a natural fit. Everything else I left alone. While it was good, it had too much tomato paste in it for me. The use of the red pepper flakes was interesting, but I'm not sure I'd use it again. While I like rosemary and thyme, the stew was predominately rosemary flavored. I'd cut back on the rosemary. I also needed to thicken the stew at the end with some beurre manie, to create a thicker gravy.
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I doubled the recipe, so I'd have leftovers to freeze for a quick dinner. I seasoned my beef...