From Season 11
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in more flavor in less time.
For years we’ve tried to find rich, complex broth that truly tastes like beef—not just salt or vegetables. When we finally did, the ingredients surprised us.