beef stew is not something i normally use a recipe for; i just wing it (except for this disaster). but this year, i'm after the best. so what makes it different? first, the liquids: a combination of red wine (chianti) and chicken broth. the recipe eschews beef stock, claiming the beef in the stew doesn't need the flavor enhancement. second, the thickener: rather than adding flour to the beef before browning (which i have never liked) or pureeing the cooked veggies or using a slurry of cornstarch (my most-used method), the recipe suggests adding flour while sauteing the onions and garlic. third, adding the potatoes & carrots halfway through the cooking process (then adding thawed frozen peas after cooking and letting them warm up in the hot stew). so, the verdict? score one for the book! the recipe was spot on. it was hearty without being heavy (although i did add about 1/2 c. more chicken broth when i added the veggies), the beef was moist and tender, the vegetables cooked but not mushy, and it tastes fabulous. thumbs way up!
2 comments:
adding flour to brown the meat??? never heard of that. why do that?
i generally don't like using any prefab stock - that's why god invented beef bones to stick in with the meat!:)
stuff turned out well - thanks for passing along the recipe!
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