Thick beef stew which is good by itself or with crusty bread rolls. Lamb can also be used instead of beef. If thicker stew is desired, add more cornflour and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to suit your taste.
This stew is very good! I did make some changes based on the reviews: Here is what I did. in a bag I put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the stew meat in, and shook it up baby! Then I cooked it up in my ( cast iron ) dutch oven and seared in those flavors. This really put some great flavor on that meat and the yummy bits stuck to the bottom of the cast iron pan easily came off during the deglazing with the liquids. I didn't cut back on any liquids..actually you will probably want to add more towards the middle-end of the cooking time. I used 1/2 cup of red wine during the deglazing with the other liquids. I thought it needed more vegetables since I made this recipe 2 weeks ago staying true to the recipe..but this time when I did it, I added an extra ( 1 more carrot, celery, potato ) I added 1/2 of an extra onion. I also took the advise of another reviewer and added 1 tblspn each of ketchup, A-1 sauce, and wistersire sauce that really gave it some full-bodied flavor...Wow!! Served it up to my family with some home made southern style buttermilk biscuits...mmm, mmm, good delicious!! As my Dad also said.."There ought to be a law against cooking this good!" - 12 Jan 2008 (Review from Allrecipes USA and Canada)
This stew was excellent!!!! The flavor was so good and the meat was so tender. I followed the recipe except for a few things. I added a 1/2 cup of red wine in place of a 1/2 cup of water as another person suggested. I seasond my meat with pepper and garlic powder before I browned it. And I trippled the amount of cornstarch as other people suggested to make it thicker. One thing I did do that I wish I hadn't was add salt. The beef bouillon gives it plenty, so I recomend not adding any extra at all. I also stopped cooking it at least ten min. early because the meat was already as tender as could be. - 06 Sep 2005 (Review from Allrecipes USA and Canada)
BEST 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. I followed the recipe exactly as directed, except I used powdered beef base instead of the cubes and also one jumbo red chopped onion. Also, I made 5 times the cornstarch mixture as I prefer a thicker gravy. As a result, I had to add some salt as there wasn't as much salt in the powdered beef base. Also, if you add the 3 tsp of pepper to the beef before browning, watch how much pepper you put into the stew. 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. I learned this from Alton Brown's show, "Good Eats". Russet potatoes will dissolve into mush unless you throw them in at the last minute. I cooked my red and yellow golden potatoes for over an hour in this stew and they didn't change shape. BEST STEW RECIPE ON THIS SITE! - 28 Oct 2007 (Review from Allrecipes USA and Canada)