I always think of stews that I've had in the past when I make it. Some stews are mostly meat. Some deglaze with wine. Some add a bit of thyme.
I make mine with meat - I actually like strips, not only chunks - onions, carrots, and potatoes. I also like celery in mine, and whole kernel corn. That last isn't traditional, but I like it. When I could eat them, I didn't use corn, but threw in some frozen peas at the last. I love peas in stew, and other foods.
A little tomato paste works well, and some people add other tomato products. I like the paste when I used tomato products. It gives it depth and umami.
I like garlic, onion powder, a little bit of McCormick Italian herbs - not too much but some, salt, pepper, and parsley. I may be forgetting something.
At serving time, I usually add a carb, since I no longer use potatoes. My fave is to serve some elbow noodles on the side, so that each person can add as many or few as they prefer. Or, you could serve with bread, or even garlic bread.
Have fun, I hope that it comes out perfectly.
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