My grandmother made an amazing beef stew, which had some potatoes in it, but also a few elbow noodles.
Since making stew myself, I've made various versions. Some with fewer ingredients than others. With and without potatoes. With and without pasta. And, we've even had it over rice.
My tip of the day comes from a 'breakfast' stew I made up in the 80's. Take 1-4 brown gravy packets from the store, depending on how much stew you are making...a brand that you really like, and near the very end of the stew's cooking time, or when it's actually ready, mix the powdered brown gravy (definitely choose the brown gravy.) with some cold water in a bowl, until lump-free, then add to the stew all at once. Mix as you add it, until thoroughly incorporated.
It gives it an amazing flavor, and helps with thickening a bit.
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