The taste, which is what we're all after in the first place, conveys a rich delicious broth with tender sweet vegetables and beef, making this stew a winner any day, although I reserve these meals preferably for Sunday lunch or dinner ... and cooked in a slow cooker (crock-pot)
Being a retired butcher, catch chuck or shoulder roast on sale ... buy a three or four pound roast ( boneless or bone in ) take it home and cut it up in 1/2" pieces ( trimming the fat off at this time if your so inclined .... leaving some fat on improves the richness of the final product when cooked ) and saving at LEAST a dollar a pound over buying pre-packaged "stew meat", while controlling the preferred bite size and fat content. /Use the amount of stew meat that you think it will take and freezing the rest in portion controlled freezer bags. (I dusted the meat with seasoned ( S&P ) flour before browning it in a skillet) During or after browning the meat, toss in and sauté the onion, celery, carrot, mushrooms and garlic (garlic last ... DO NOT BURN the garlic !) Next, deglaze skillet with some wine and add all to crock pot.
I used a "Lambrusco" wine ... added 3 tbl. of "Kitchen Bouquet", and 1 tbl. of "Lee & Perrens Worchester Sauce". ( always! )
(optional ... toss in a hand full or two of frozen corn ( or a small can of "Niblets" white corn, drained ) .... same with peas (small preferred)... both, personal preference to add.
This is a recipe not to be missed !
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The taste, which is what we're all after in the first place, conveys a rich delicious broth...