Beef stew recipe turned out watery not thick and bland
1 cup mixed vegetables
1 bay leaf
-Coat meat with:
1/4 teaspoon salt
1/4 teaspoon Onion powder
1/4 teaspoon Garlic
2 teaspoon soy sauce
1/2 teaspoon lemon
1/2 teaspoon sugar
1/4 teaspoon hot sauce
1/4 teaspoon ketchup
1 teaspoon onion
1 tablespoon parsley
1 teaspoon thyme
1/4 black pepper
2 tablespoons beef bouillon
1. Cook onions until brownish on medium/high heat.
2. Add Worcestershire substitute to onions and cook 30 seconds.
3. Take out onions and put to the side.
4. Brown beef in separate batches so it doesn't steam.
5. When all beef is browned add all to pan along with onion mix and
Six cups of water.
7. Bring to a boil and lower heat to 3 or 4.
8. Cook until meat is tender.
9. Add veggies cook until soft.
After the last step, whisk in your strained broth gradually (you may not want to add all of the liquid in). Once the broth is thickened to your liking, add the solids back in to heat through, and season with salt, pepper, and an acid—like lemon or vinegar (or more Worcestershire!).
It's hard to be precise with a fix.
Drain the stew in a colander over a pot or a big bowl.
Return solids to cooking pot.
Add in half the liquid and retain the other half.
Add some good-tasting fat (start with 1 or 2 tbsp)
For thickening, add a carb, about 1 cup. If adding small pasta or cubed potato, add now and cook all together. If you want to add bread (croutons, dumplings, old toast) add them near the end.
Cook about 15 minutes. Taste pasta/potatoes for doneness, broth for flavor.
If not done, cook a few more minutes.
If not enough liquid, add back some of the broth.
If needs more flavor, add a bit of salt and pepper.
When stew to your taste, serve (with cooked potato and pasta in it, croutons or toast or dumplings warmed a couple minutes on top).
Good luck with your beefed-up (sorry) stew.