I enjoyed working with this recipe, after finally finding the pearl onions (Tom Thumb). I took rainyballard's advice and used crushed tomatoes AND diced tomatoes (15 oz. each). I also used the remainder of the beef broth (32 oz.) to loosen the stock; I thought it was too thick. I also simmered the stew for an add'l hour, as the potatoes and carrots were still too firm. This delicious recipe definitely makes it to a page in my cookbook of proven recipes.
Will make this again and again. I added some yellow squash just because I had some to use but I think any combination of vegetables would work wonderfully. It had full flavor and very satisfying. Did need a little more salt for my taste.
This stew does have a lot of flavor, but the 28-oz can of crushed tomatoes overwhelmed the broth & wine and made the dish taste more like a marinara sauce than a stew. If I make this again, I'll likely substitute the 28-oz can with 15 ounces of diced tomatoes and/or a cup (or smaller can) of crushed tomatoes.
I agree, if you take time & chop all the veggies it doesn't take much time at all to make. I donât add the wine and it still comes out with full flavor. I skip the pearl onions, but add celery. Sometimes I use pork stew meat which is also very good. My husband loves this stew & it tastes even better the next day! Iâve been making it every fall/winter for 2 years & love it!