I've made this recipe several times now, and while the basic recipe is very good, I have always longed for a thicker and richer beef stew and have tweaked it a little every time to achieve that. I nailed it tonight!
I have to admit that I went overboard on preparation, so this may not be for everyone. Also, I don't think that the original will yield 10 servings - When I make it, I serve four 1.5 cup bowls for adults and a .5 cup serving for the toddler, with perhaps one adult serving left over.
What I did:
I split the stew meat, did half per the directions and splashed olive oil,liberal amounts of kosher salt, extra fresh ground pepper and a little smoke flavoring on the other half (made of the larger pieces of stew meat) and grilled it instead of browning it. Then I cut those larger grilled pieces up to mix them back in with the other pieces and then followed the boiling and simmering instructions.
At the end of the simmer I transferred everything to the slow cooker and added 2 cups more beef broth and slow cooked for 6 hours. At the end, the cornstarch wasn't gelling the liquid enough, despite doubling, so I sifted a 1/4 cup of flour in and stirred it up to make the thick gravy. Nothing else changed. Absolutely what I was looking for! Smoky slow cooked beef melts in your mouth with a thick gravy for dunking your homemade rolls or biscuits. Stellar.
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I've made this recipe several times now, and while the basic recipe is very good, I have...