Absolutely nothing wrong with this recipe! Of course, there will always be some people who don't vary any recipe to suit their own tastes and preferences. I start by frying off a cup each of finely diced onion, carrot and celery in a little butter, with some grated garlic & ginger. this is the base that the browned meat sits on during cooking - it mostly breaks down and adds thickness and flavour to the gravy. I do coat the meat in seasoned flour (2 Tbs each of plain & cornflour, + salt & pepper) before browning and the leftover flour mix gets addad as per this recipe.
I still use the chunky cut vegetables, sometimes adding other veges that are in season, like beans, parsnips, sweet potato or baby corn. My recipe always includes a good splash of Worcester sauce and, because people eat with their eyes before the food reaches their mouthe, I always darken the stew by stiring in some Parisian browning essence, a few drops at a time, till the colour is a rich brown.
Oh yes, one more suggestion: for a couple of dollars, you can usually find a heat diffusion plate that sits under your pot during simmering. It ensures you get an even amount of heat across the bottom of your pot and definitely helps to avoid sticking and burning.
And like all stews and braises, so much better if you can cook it the day before - overnight in the refrigerator and gently reheated for serving.
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Absolutely nothing wrong with this recipe! Of course, there will always be some people who...