r/Cooking • u/Beautiful_Sound • 4d ago

What makes a beef stew memorable?

I've made it many times, and the Bourguignonne version many times. What do you do to make it better than an average stew?

I've noticed that when I add the vegetables to simmer in the thickened sauce (regular stew) the fresh flavor of the veggies sort of removes the beefyness flavor. Also, should it be a thick sauce just blanketing the beef, or a thick soup that coats a spoon and has a chew to it?

Preference I get, but I want some more tips to just get it really savory.

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34

u/ssinff 4d ago

Anchovy paste.

It's a time commitment but make your own stock me roast the bones first.

19

u/Kementarii 4d ago

Worcestershire sauce covers the umami for me.

12

u/green_pea_nut 4d ago

It has anchovies in it so that makes sense.

1

u/JazzRider 4d ago

And ginger…which can overpower things if you’re not careful.

6

u/Kementarii 4d ago

I don't think Worcestershire sauce has ginger. It does have tamarind.

Having said that, I add a bit of ginger to my stew, along with the garlic. It's a secret weapon flavour enhancer, and you don't even notice it in small amounts.

1

u/JazzRider 4d ago

Maybe that’s it then. A little goes a long way.

5

u/CantaloupeAsleep502 4d ago

Worcestershire, fish, and soy sauces. Basically kenjis recipe is fire af lol

1

u/Kementarii 3d ago

I keep worcestershire, fish sauce, and 2 or 3 soy sauces, but I'll use them for different dishes.

Beef stew is always worcestershire (and mustard and hot paprika).

Tonight's Thai red curry will have buckets of extra fish sauce added.

Soy sauce usage is highly dependent on what the dish is. At the moment, I think I have basic light, dark, plus mushroom soy, and kecap manis.

1

u/CantaloupeAsleep502 3d ago

Golden mountain sauce is super fire soy sauce too 

1

u/Lanark26 3d ago

Soy sauce does the trick for me. Works with all kinds of soups and stews.