Great Stuff! Very much like my grandmother's recipe, though she's been known to just peel her carrots and potatoes then slice them in half and throw everything in the pot that way! I love stew done like that but it takes awhile to cook! But this was much quicker--even with all the chopping! I followed the concept of this recipe. Same ingredients same steps, but like so many I modified it to suit personal taste. Basically I reduced the meat (I only had less than a pound in the freezer)and I dredged it in flour mixed with onion powder before browning. I upped the carrots and potatoes, but not the celery or onion. I reduced both of these by half. I used italian seasoning instead of rosemary (all out!), but kept the parsley and pepper. I used all four boullion cubes and about six cups of water. (I think this kept the salty boullion from overpowering everything and was necessary after I upped the veggies. I ended up having more like 12 servings than 10.) And lastly I combined flour and some more water into an old pickle jar and gave it a few good shakes until it was blended and used this as my thickening. I paired the stew with the Double Quick Dinner Rolls from this site and I had to stop teenage boys from licking the laddle!
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Great Stuff! Very much like my grandmother's recipe, though she's been known to just peel her...