The beef stew can be covered and refrigerated for up to 2 days. Bring the stew to room temperature and reheat gently before serving.
Very tender and even more flavorful the next day. My family loved the first batch and am making again for company. For step 1 and 2 I cooked the flour/pepper- coated, pre-browned beef in a pressure cooker (4" by 1" pieces, then cut up smaller after pressure cooking) with beef consume, wine, sautéed onion, and cup of tomato or tomato sauce for about 40 minutes on high pressure until tender. Removed the meat, then simmered the veggies in the reserved sauce until tender (browning the mushrooms in butter ahead of adding to sauce). I also like to cook potato and many colored purple, white, orange carrots in 415 degree oven ahead to caramelize, crisp. Refrigerate to meld all flavors. Usually add spices closer to the end of the process, esp. salt.Read More