While at jury duty and my husband having the day off, I suggested he try making a beef stew in our new cast iron Dutch oven. He used an old Betty Crocker recipe (I think a recipe for New England pot roast). It seems to be done and tastes blandly okay--but smells strongly of liver. He purchased "beef round chunks" whatever those are. Since some pieces were so tiny (looked like a bunch of odds and ends to me), I didn't think he should cook them for as long as the recipe said. They're not tough, so that's good, but any suggestions on how to make the aroma and flavor better? I threw in Worcestershire sauce, a little too much Kitchen Bouquet (didn't know it would come out so fast), some beef "Better than Boullion", plus a couple bay leaves.