Iirc stewing meat on the bone will naturally produce thicker broth (and more flavour) due to gelatin etc.
Beef stew was a success, thank God 😁
The meat readily falls apart and the veggies are extremely soft, and it tastes pretty good too. Not bad for my first try. Quality meat goes a long way.
Though I'm wondering if I should thicken up the broth with some more flour or just keep it nice and soupy 🤔
Here's the recipe:
https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html
nostr:npub1r8u6lw8c2h67s66magtqu78vtpckfzcsmmdsg06gqm723njsunfs8kfjwl
Discussion
Ah yeah, that makes sense.
Since I used store bought broth, it's less gelatinous than if I made it myself. I think I'm going to leave it as is this time round.