This is the best beef stew I have ever made, and possibly the best stew I have ever tasted.
However, this is not a recipe where you throw everything into the crock pot and go to work. There's no way this needs only 30 minutes preparation time. I'll admit I'm a klutz in the kitchen, but it took me 1 1/2 hours. The veggies need to be cut up. Brown the beef, "soften" the onions and garlic, cook the mushrooms "until they absorb the wine". How long is that? It didn't look any different after 10 minutes.
I realize we shouldn’t rate these recipes when we have “tweaked” them, but I tweaked, and here's how.
First of all I omitted the onion soup because I am allergic to MSG, and EVERY dry mix on the market, as well as EVERY canned soup and broth, contain MSG, even those that say, “No MSG.” Those of us who are allergic to MSG know that “yeast extract,” and “autolyzed” or “hydrolyzed” anything are MSG with a different name.
I had a cup of home-made beef broth in the freezer and I used that plus an additional cup of water.
Is Worcestershire sauce a magic ingredient?
I added 1 cup celery, used 16 oz. mushrooms, and used cooking wine instead of the “good stuff.” I’d like to use the good stuff, but I don’t drink wine, so how do you keep corked wine after it’s opened?
It wasn’t real juicy, so I didn’t bother to thicken the gravy. I’m thrilled with this recipe and thank you, Heather, for posting it.
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This is the best beef stew I have ever made, and possibly the best stew I have ever tasted. ...