I've made this stew several times now, tweaking it a little as I've learned what to expect. As written, the recipe is very good, and the gravy has a nice not-too-thick, not-too-thin consistency. The aroma it creates while simmering is fabulous! However, my family found the flavor a bit bland. I've taken the advice of some of the other reviewers, adding beef bullion to the water/onion soup mixture and adding garlic and thyme. I've also added a little salt and more wine (whatever dry red wine I've had on hand). The most recent time I made this stew I added a can of petite diced tomatoes and four fresh zuchinni squash, cubed, toward the end of the cooking process - maybe an hour before taking it up, which gave the dish a boost in flavor and texture. I'll continue to make small alterations, but I will definately use this recipe as a starting point for stew from now on.
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I've made this stew several times now, tweaking it a little as I've learned what to expect. As...