Soooooo good. Definitely do NOT need to go all crazy with browning meat, and DO cook on Low for the longer time period instead of trying to speed things up by putting it on High. I made it both ways, and while I still enjoyed it when I put it on high, it made a difference in the meat texture and turned out perfectly when I cooked on low, as suggested. I like mine to have more broth, so I made sure my ingredients were covered in beef broth (about 5 or 6 cups I think). I added a glug of red wine, 1/4 tsp salt straight into the broth (in addition to the 1/2 tsp mixed into the flour already), and I put in 1.5 - 2 tablespoons of soy sauce instead of the worcestershire sauce (I made this recipe gluten free with gluten free soy sauce and gluten free flour). Use red potatoes because they won't turn mushy on you. It's the simple flavors of this recipe, cooked to perfection, that make this a great recipe. It's like your grandma's best, classic Beef Stew. Definitely going to be a staple in my house.
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Soooooo good. Definitely do NOT need to go all crazy with browning meat, and DO cook on Low...