Stew season
. Though it's a staple in most households, this rich, hearty meal can sometimes fall short. It can be too thin or too thick; the meat can be dry and stringy or gray and flavorless; veggies can be too mushy or not cooked enough. It's a tough balance to strike, but you should know how to cook this classic cold-weather dish like a pro.
Scraping up those caramelized brown bits from the bottom of your pot is going to give your stew a deep, rich flavor. Another important tip: make sure to cook your beef chunks in batches, giving each piece enough room to get really browned. Otherwise, they'll steam, resulting in gray lumps. Yuck.Actually, please don't. Beef stew doesn't need to be super, super thick. You'll most likely be using potatoes, and their starch will naturally thicken your stew.
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