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Reply to "What am I doing wrong with my beef stews?"
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[quote=Anonymous]It's really simple. If you have a slow cooker or dutch oven, that's great but not necessary. You can use a tall caste iron pot. Buy the meat that says "stew beef". I season it with season all or a course beef seasoning. Flour the beef, then brown in olive oil. You can cut up onions and minced garlic and brown it with that. Pour water enough to cover the beef. Let it cook on low for 2 hours. Then, I add vegetables -- potatoes, carrots, corn, peas, whatever you like. Add some red wine after another hour or so. Once the meat is tender and vegetables are cooked, I thicken the liquid by taking some of the liquid in the pot and mixing it with corn starch. One final tip, you can add one of those beef enhancers which is a concentrated beef broth to add more flavor. Pour more red wine in if you like. The recipe is from Julie Childs beef ragout and is fail proof.[/quote]
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