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[quote=Anonymous]One of the benefits of stewing long and slow is to get a richer blend of flavors throughout.  At this point, the veggies have been cooked without the flavors melding in.  If you want to try this, I would try to amp up the flavor of the beef as you cook it.  For example, Cook the beef and add rich flavors such as soy sauce or worcestershire sauce.  If you want to spend the money, you can buy beef demi-glace which will add a lot of beef flavor, but it is expensive.  Our local supermarket has this product called Better than Bouillon which is a paste-like soup base that is much stronger in flavor than bouillon and great for something like this [url]http://deals-on-call.amazonwebstore.com/Superior-Touch-Better-Than-Bouillon-Beef/M/B00016LA7U.htm[/url].  Make sure that you cook the beef long enough to get past the tough stage (stews are best when the meat softens again and is fall off the bone or fall apart soft) and then make sure there is ample flavor.  I would then just mix one bowl of veggies and beef to see how well the flavors meld.  If they don't, serve the beef over grain of some sort (it would probably be great over polenta).[/quote]

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