Start by searing your beef in batches—do not crowd the pan, or you’ll steam the meat and the stew gods will smite you. Deglaze the pan with your chosen substitute (broth + vinegar, or coffee, or cranberry juice). Scrape up the browned bits—that’s flavor, my friend, not dirt.
Adding Red Wine Vinegar To Beef Stew at James Emmert blog
Add your aromatics, a bay leaf, and a splash of soy sauce or fish sauce for extra depth. Soy sauce is basically magical umami juice. Let it simmer low and slow for at least 90 minutes, and taste. If it feels flat, add another splash of vinegar or a squeeze of lemon. You are the conductor of this stew orchestra.
If you’re still nervous, toss in a cup of dark beer (stout or porter), which adds malt and bitterness that rivals any red wine. It’s basically a stew wearing a leather jacket.
