Awesome base recipe! It was good just as listed, but then I doubled the seasonings, dredged and seared the meat, seared the chunked onion to bring out the flavor, used fingerling potatoes, added dried shitake mushrooms, and quadrupled the wine (I used a good zinfandel).
I doubled the recipe as well, so no room in my big crock pot. I just put a giant pasta pot on the stove and let it simmer for 3 hours. Searing the meat & onions sped up the process as well as added flavor. (If I'm really in a hurry when making soup/stew I'll sear the carrots and any other slower-cooking veggies as well, while I'm working on the main pot of soup. This substantially speeds up cooking time of the soup and adds flavor that otherwise only would be gained by slow cooking for hours.)
I served this stew for Christmas dinner with crusty rolls & butter, green salad, & choice of zin, cabernet, or merlot, and EVERYONE was ecstatic!! (Also had lots of appetizers.) I'll definitely make this stew again - it's the best recipe I've tried, and SO easy. Thanks!
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Awesome base recipe! It was good just as listed, but then I doubled the seasonings, dredged...