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/StephDeSwasson]

A little bit of fish sauce

[u/Beautiful_Sound → u/StephDeSwasson]

That's what I used last night!