I have to honestly only give this recipe 4 stars after reading all the great reviews that followed reviewer "Chuck" ~ I decided to go with his suggestions, mostly.
Placed the beef in a bag with seasoned flour and I did "shake it up, baby". Took a long time to brown the four batches of meat to a nice crust/color. I used one cup of a Cabernet wine for the water and deglazed the pan & crusty stuff with that, scraping up the burned & browned bits. I used a knife to cut/crush up the Knorr beef boullion cubes, melted in the remaining 3 cups of hot water. No rosemary on hand, so I did 1 big shake of Italian herbs instead. I brought meat & liquid to a boil and let simmer for an hour, covered. Smelled GREAT!
Added 3 stalks celery, half a bag of baby carrots chopped, 2 garlic cloves, 1 large yellow onion & leftover gold potatoes I had on hand, 3 lbs, 2 shakes Worcestershire. Added another 2 beef cubes in 2C hot water, as it didn't seem to have enough liquid, but added only 1C initially.
Was very "soupy" after 30 mins, so I took the leftover beef dredging flour, whisked it into the boullion water in batches, added that & cooked another 30 mins, cover off.
Liquid turned a light tan & thicker, more like a stew consistency than soup, which is what I was going for.
DELICIOUS!! Beefy, savory, a tad too salty due to the xtra cubes, but somehow still delicate, layered and complex in flavors. Just monitor to your tastes, TASTE AS YOU GO for seasoning and voila!
SOOOO GOOD! Will make again!
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I have to honestly only give this recipe 4 stars after reading all the great reviews that...