The first time that I made this recipe, I followed the recipe to a "T" for half of the recipe ingredients and it was quite good but too salty because of the bouillon. The last time that I made this, I made a roux out of the pan drippings and flour then I mixed in 2 cups of cold beef broth to make a darker and richer tasting gravy. Again, I made half of the recipe and added an 8 ounce can of diced tomatoes to the pot and a large bay leaf before simmering the beef. The acidity of the tomatoes helped tenderize the beef during the simmer time. I didn't use dried parsley, but rather I offered freshly snipped Italian parsley to the diners to top their serving of stew with.
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The first time that I made this recipe, I followed the recipe to a "T" for half of the recipe...