ULTIMATE BEEF STEW PERFECTION

After exploring various recipes and reviews, I opted for this one for my inaugural stew endeavor – and it was a delight! I enhanced the meat coating by incorporating a packet of onion soup mix with the flour. Next time, I plan to introduce onions simultaneously with the meat to ensure they cook thoroughly. At the onset, I included 2 carrots, forgoing additional carrots or onions towards the end. I elevated the richness by introducing 1 cup of red wine, bringing the total liquid volume to 4 cups alongside the beef broth. For the potatoes, I utilized 5 red ones, adding them concurrently with the liquid to ensure thorough cooking. Served over egg noodles, this one-dish meal took about 90 minutes in total, and the result was absolutely worth it.

This exceptional recipe finds its place in book #246531. It exudes a hearty, old-fashioned flavor that I've been seeking. The meat turned out incredibly tender, and the gravy was simply delicious! A few fresh mushrooms and 1/4 cup of available barley made their way into the pot. The whole family adored it, making it a perfect dinner for a chilly evening. Many thanks for sharing this fantastic recipe!

Ingredients:

2 pounds beef stew meat

½ cup all-purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

½ teaspoon black pepper

1 large onion, diced

2 bay leaves

¼ cup Worcestershire sauce

2 cups water

2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)

4 medium to large red-skinned potatoes, washed & diced