Hi all, am trying out (at this moment) a beef stew recipe in anticipation of "bitter cold weather" (according to the weather forecasters) later this week. The recipe, http://www.epicurious.com/recipes/foo... , calls for letting the stew sit for at least a couple of days before serving.
Mistake #1?, I got regular beef broth, not low sodium.
So I halved the beef broth, and added the rest in water. (Figured I could correct later, maybe with "Better than Bouillon").
Mistake #2?, I decided to dredge the beef in flour before browning, leaving lots of sticky bits on the bottom of the Dutch Oven which hindered the browning of the last half of the meat.
Mistake #3? Didn't do the math, it's 9:45 p.m. and there are still more than three hours to go in the process (I awoke at 4:45 a.m. this morning).
Questions... have I diluted the flavour too much by the low-salt alternative (halving the broth mixture)? If so, are there any fixes? The brown bits came up when I added the wine, just deglazed like any other recipe requiring deglazing.
Am now reducing the initial veggies with the entire bottle of wine.
If anybody's online and can add ideas now (or for the future) it would be greatly appreciated. I'm easy to find, I'm the one with the toothpicks holding my eyes open while an incredible scent wafts through the house...thanks.