Thanks Kelly! ... With our changes to meet our tastes, this is the best beef stew I've ever enjoyed to date! [and we are in our fifties]
We made this particular recipe tonight for supper with the following changes:
- substituted beef broth for water and bouillon, = more hearty flavor profile and less salt
- added 1 3/4 cups of Cotes-Du-Rhone red wine into pot (moderately dry, great body, excellent with beef) it makes the broth robust and hearty in its flavor!
... - cooked onions in pot with broth, wine, 3/4" pieces of celery, garlic and herbs
- after setting aside the browned beef, added mushrooms to skillet with butter to saute' / deglaze = a better "earthy" flavor component, and great with red wine!
Of course the wine alcohol cooks out, with the wine adding to the hearty flavor profile, and leaving just a small wine flavor that only is identified as a final flavor note in each spoonful.
This recipe is now the base recipe for our future beef stews.
Future versions will include:
- adding corn, and green beans(consider deleting celery to control liquids)etc.; for variation at times. (also are excellent versions of a beef stew)
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Thanks Kelly! ... With our changes to meet our tastes, this is the best beef stew I've ever...