I should be dragging more than I am...

[clanhanna]

About midnight last night I realized that I still hadn't done anything about a beef stew I had promised to bring tonight. Thank goodness for 24-hour grocery stores

Comments

[spondee]

I find a half cup of dry sherry does wonders. That and a fennel seed based rub when you brown the meat.

[sararainmaker]

aww, wish you would have told me, I grow fresh herbs here, and there is nothing better in stew than fresh basil ^_^

I am sure it will turn out splendidly ^_^

[lqc]

Depending on what you're going for in terms of flavor you might try the last minute addition of a dab of anchovie paste or some chopped sweet peppers, either one will add some depth as long as they get to meld for about 30 minutes in a good hot stew. Obviously the age and quality of the meat make a big impact, so that might be part of what didn't gel if the recipe comes out too tame.