This is a great base recipe for beef stew, so I don't entirely understand all the bad reviews. Anyone who has cooked anything can read a recipe and see that there are few seasonings or spices. I usually take that to mean that the flavor can be customized to suit your family's tastes. My issue with the recipe is in the instructions. If you makes it exactly as written, the stew will not thicken much since there will not be enough fat in the stew to make a proper roux. I sauteed the beef and flour mixture in 2 tablespoons of olive oil and then added the onions to the mix, let them cook down a bit and added the garlic. I then used some wine to deglaze the pan before adding the veggies, bay leaf, Worcestershire sauce and broth. I also added a homemade stew seasoning to suit my family's tastes. Since I don't have room for a slow cooker on my counters, I tossed the stew into a dutch oven and let it sit in the oven at 250 degrees for 8 hours. It came out fantastic! I have rated the recipe for how it was written though, but I don't think it hurts to throw out a few tips for anyone who may have started the stew already and wants to find out how to fix it.
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This is a great base recipe for beef stew, so I don't entirely understand all the bad reviews....