Here is what I learned in the process:
- They don't sell frozen pearl onions at WalMart. (Don't ask.)
- Anchovies boost beef flavor.
- Bacon is not a substitute for salt pork.
- Russet potatoes are not a substitute for Yukon gold potatoes.
- I do not like peas in my stew. (Technically I didn't learn this in the process, I already knew it and, therefore, left them out.)
- The secret to rich, glossy sauce is gelatin. No, seriously.
- I really need to make veal stock.
Was this "The Best Beef Stew?" I don't think I would go that far. But there are a few things that I am going to keep from this round of cooking: anchovies, gelatin, and Yukon golds.
My next recipe to try is the recommendation from Sherri, perhaps incorporating some of my new found stew knowledge.
Also, coming soon: Chicken and Dumplings -- a rich sauce, sweet vegetables, and dumplings that don't stick to the roof of your mouth.