I agree, add some extra broth, wine, whatever liquid you're using, for a more tomato-y, but probably tasty sauce. And leftover sauce is a bonus - just shred whatever meat remains into it and you'll have a delicious ragu for some papparadelle or other pasta.
Add some broth or water and don't worry about it. It will be fine-and the bonus is any extra beef stew broth can be used for a multitude of purposes. Poach and egg in it tomorrow for breakfast and you will never be the same
Not a big cause to wrry on this one. As tom and others have said, just add more liquid- I would suggest alot more wine specifically- to both marry with and stand out above the tomato. If red wine wasn't in the recipe, add some anyway. While it's wise not to say 'always' or 'never', adding wine to a beef stew is a natural! (What really WOULD BE cause for alarm would be adding six times more herbs that called for!!; now that's a much more difficult obstacle to beef stew success! )
It may still be edible, but it will be nothing like what the recipe author intended.
Now, it's tomato stew garnished with beef. Dilute to the desired consistency and taste.
Ultimately, you are the one who is going to eat it, not the people here at Food52 (or anywhere else on the Internet for that matter). If you like it, congratulations, you survived a minor calamity.
I would add some extra liquid to dilute it out (maybe 1 cup). Try balancing the flavors out with a couple teaspoons of honey. Finally, I'd add another potato or two to help act as a flavor sponge. Don't despair!
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Now, it's tomato stew garnished with beef. Dilute to the desired consistency and taste.
Ultimately, you are the one who is going to eat it, not the people here at Food52 (or anywhere else on the Internet for that matter). If you like it, congratulations, you survived a minor calamity.