I also added some worcestershire sauce and some garlic powder.
I added some ketchup, though next time I might just use tomato paste. I read through the reviews and used some of the suggestions and it became a 5 star recipe. It's an excellent starter for beef stew but it needs a little more flavor. I paired the stew with the Double Quick Dinner Rolls from this site and I had to stop teenage boys from licking the laddle! I ended up having more like 12 servings than 10.) And lastly I combined flour and some more water into an old pickle jar and gave it a few good shakes until it was blended and used this as my thickening. (I think this kept the salty boullion from overpowering everything and was necessary after I upped the veggies. I used all four boullion cubes and about six cups of water. I used italian seasoning instead of rosemary (all out!), but kept the parsley and pepper. I upped the carrots and potatoes, but not the celery or onion. Basically I reduced the meat (I only had less than a pound in the freezer)and I dredged it in flour mixed with onion powder before browning. Same ingredients same steps, but like so many I modified it to suit personal taste. Great Stuff! Very much like my grandmother's recipe, though she's been known to just peel her carrots and potatoes then slice them in half and throw everything in the pot that way! I love stew done like that but it takes awhile to cook! But this was much quicker-even with all the chopping! I followed the concept of this recipe. I cooked my red and yellow golden potatoes for over an hour in this stew and they didn't change shape. Russet potatoes will dissolve into mush unless you throw them in at the last minute. I learned this from Alton Brown's show, "Good Eats". Mine has a bit too much kick as a result but it's still excellent! Also, if you use red potatoes and not russet ones, your potatoes won't turn into mush no matter how long you cook them. Also, if you add the 3 tsp of pepper to the beef before browning, watch how much pepper you put into the stew. As a result, I had to add some salt as there wasn't as much salt in the powdered beef base. Also, I made 5 times the cornstarch mixture as I prefer a thicker gravy. I followed the recipe exactly as directed, except I used powdered beef base instead of the cubes and also one jumbo red chopped onion. BEST STEW RECIPE ON THIS SITE! Read MoreīEST beef stew I've ever made! I added 3 tsp ground black pepper, 2 tsp garlic powder to the flour mixture before browning the beef.
Scroll through for 20 ideas of what to eat with tomato soup, including simple salads, twice-baked potatoes, and, of course, grilled cheese sandwiches.īEST beef stew I've ever made! I added 3 tsp ground black pepper, 2 tsp garlic powder to the flour mixture before browning the beef. Or, kick the indulgence factor up a notch and opt for heartier foods, such as mozzarella sticks, risotto, potatoes, or even meatloaf. Lighter sides, such as green salads, can hold their own against tomato soup without compromising its flavor. The key is to work with foods that will complement tomato soup's trademark acidic and slightly sweet notes. However, as the existence of the grilled cheese sandwich proves, tomato soup is always better when it's served alongside a contrasting dish or dipping vehicle. 18 Recipes to Eat With Tomato Soup Simple yet satisfying, tomato soup is one of the most classic comfort foods around.
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