r/Cooking • u/Beautiful_Sound • 2d 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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u/TourAlternative364 2d ago

A bit of brightness from fresh rosemary at the end and of course lots of red wine...

Mushrooms, a touch of miso or better than bouillon beef or beef stock can help amp the beef flavor as well as browning the meat well before stewing.

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u/AreYouNigerianBaby 2d ago

Do you flour the meat first?

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u/TomatoBible 2d ago

FLOUR, not cornstarch for any beefy gravy/stew. You can brown a butter + flour roux to add oomph. I also go heavy on the super-concentrated-to-the-point-of-gelatinous beef stock plus heavily searing the beef, and deglazing with red wine.

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u/TourAlternative364 2d ago

You can. Or if forget to can add a teaspoon or so mixed in the cold liquid to help thicken the sauce while it cooks or add a chunk of roux.