Not a meat eater myself but I appreciate the attention to flavor layering. Any vegetarians in the house tried portobello or seitan as a beef substitute? Keen to adapt this and see how it turns out!

Roasted garlic and a dash of balsamic, you say? Could be interesting but honestly, that seems like gilding the lily. A proper stew shouldn’t need that extra kick at the end - the flavors should have melded and matured during the cook.

Love the bouquet garni shout out! People underestimate the power of fresh herbs in cooking. I grow my own parsley, bay leaves, thyme, and it makes a world of difference. Don't skimp on the garni, folks! Also, props on making your own stock - that's dedication.

Mirin hard on that red wine deglaze. Ain't nothing like a little vino to lift up those sticky bits. Low and slow is the key to beef stew heaven. Cheers to the chefs out there!

Wow, thanks for this! Anchovy paste sounds wild, I've never cooked with it before. Any brand recommendations or is it all pretty much the same? Also, any tips on getting beef spoon-tender without turning it into mush?

Anchovy paste? In beef stew? What's next, grape jelly in spaghetti? Keep your fish out of my beef buddy!

Not bad, but let's not forget about Maillard's reaction folks, it's not just about browning, you've gotta make sure you're getting that sear just right for maximum flavor - hottest pan you got. I'd also suggest experimenting with different herbs in that bouquet garni, maybe some rosemary or thyme. Keep pushing, chefs!

omg YES to anchovy paste! ppl think I'm cray when I tell them to put fish into beef stew but it's legit a game changer. Also, ever tried a pinch of cinnamon or smoked paprika in there? Layers upon layers, my friends!