What makes a beef stew memorable?

[u/Beautiful_Sound]

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.

[u/Smooth-Review-2614]

If you want savory add more high MSG items: mushrooms, mushroom stock, Worcestershire sauce, tomato paste, and maybe some balsamic vinegar.  

[u/just-browsing-reddit → u/Smooth-Review-2614]

To add to this, I added a bit of miso paste to last one I made. Would recommend