Excellent stew, a success with guests. I made modifications as follows: I browned the beef as suggested by the previous reviewer, and deglazed the pan with a can of low sodium beef broth and about half a cup of dark beer. I added more garlic and Worcestershire sauce than in the original recipe. For veggies, I used three large potatoes, three large carrots, a large parsnip, four smallish turnips, and about half an acorn squash. I cooked it for about six hours on high. Near the end of the cooking time, I threw in, on a whim, about 1/3 of a jar of cornichons (chopped up) and pickled onions. The pickles lost their flavor, but the onions added a nice touch. If I ever do that again, I may add a bit of mustard and a little more beer. I finished it off with about half a cup minced parsley. It was a perfect do-ahead meal for a rainy November day.
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Excellent stew, a success with guests. I made modifications as follows: I browned the beef as...