Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 13, 2009 05:48 PM

Beef Stew... hope it turns out ok.

Hi all, am trying out (at this moment) a beef stew recipe in anticipation of "bitter cold weather" (according to the weather forecasters) later this week. The recipe, , calls for letting the stew sit for at least a couple of days before serving.

Mistake #1?, I got regular beef broth, not low sodium.

So I halved the beef broth, and added the rest in water. (Figured I could correct later, maybe with "Better than Bouillon").

Mistake #2?, I decided to dredge the beef in flour before browning, leaving lots of sticky bits on the bottom of the Dutch Oven which hindered the browning of the last half of the meat.

Mistake #3? Didn't do the math, it's 9:45 p.m. and there are still more than three hours to go in the process (I awoke at 4:45 a.m. this morning).

Questions... have I diluted the flavour too much by the low-salt alternative (halving the broth mixture)? If so, are there any fixes? The brown bits came up when I added the wine, just deglazed like any other recipe requiring deglazing.

Am now reducing the initial veggies with the entire bottle of wine.

If anybody's online and can add ideas now (or for the future) it would be greatly appreciated. I'm easy to find, I'm the one with the toothpicks holding my eyes open while an incredible scent wafts through the house...thanks.

  1. Click to Upload a photo (10 MB limit)
  1. First, relax! This recipe, and beef stew in general, is very forgiving. You'll be fine with 1/2 broth 1/2 water... possibly, once done, it may start to get fairly thick (due to the flour), but you can just add water or broth to get the perfect consistency. It will be great!

    1 Reply
    1. re: woodburner

      Oh, thank you for the encouragement, Woodburner. I found some (low salt) beef stock and added that into the "water" half... then half water. The house smells great. I'm just trying not to sweat this (have never mastered cooking red meat). Still waiting... 45 minutes more of cooking and then removing everything except for the meat and starting again (for the last time) with more carrots and potatoes...

    2. First off, turn the burner off. Put the pot in the fridge (or leave it on the stove, but that's just me), and get a good night's sleep.

      Tomorrow, start the simmer again. Taste often. Stir every once in a while to scrape up whatever's stuck to the bottom. Taste some more. When it gets too thick, add stock as needed. Unless the stew is too salty, in which case add water.

      It's going to be fine. Relax. Just taste it as you go along and make corrections as necessary. This is beef stew, not rocket surgery.