I cut the meat down to 2lbs, and thought the ratio was good. I recommend seasoning the meat before flour to ensure balance. I use a salt/pepper/garlic powder blend (Paula Dean house seasoning). I did use a can beef broth instead of water to mix with onion soup. Deglazing is kind of a wasted step when you use non-stick pans (I know, "THE HUMANITY"). I still did it because I wanted the wine. 3 onions seem excessive to me, so I used 1 really big one. You can really eyeball potatoes and carrots to get the perfect mix that works for you. I was a little surprised that no one expressed concern that there wasn't enough liquid when you firt put everything in. Don't worry, just step away from the pot and it will take care of itself. I don't know why anyone would need to thicken this stew up. If you have enough potatoes (we're potato people), the starch from the potatoes breaking down should thicken this up very nicely. I even added 1/4 of wine toward the end to thin, and to give it that extra kick of flavor. This really isn't as much of a change as it looks.
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I cut the meat down to 2lbs, and thought the ratio was good. I recommend seasoning the meat...