It’s been awhile since I’ve made beef stew (I think April was the last time, but perhaps forgot to post it here…?). I had some boneless beef chuck sitting in my fridge to use, so this is what I made. Last time I made this I added potatoes to the stew, but this time I wanted them separate so I made them into mashed potatoes. My side salad is mixed greens with the Olive Press’ cherry balsamic vinegar and arbosana olive oil, salt & black pepper dressing. The stew ingredients are similar to my chicken vegetable wild rice soup — in that I used onions, carrots, celery, zucchini, and cabbage again. What can I say? I love using up ingredients! 🙂 This stew did not have any red wine/alcohol reduction, but it definitely needed it. I did use 4 unflavored gelatin packets to get the sauce to have more silky, gelatinous texture though. Not as good as my original recipe/last make, but it still hit the spot with tender chunks of beef and hearty vegetables. So for future reference, add wine for more flavor and modify gelatin packet amount as needed (up it if it’s too liquidy).