There isn't anything better than a good beef stew - I've been experimenting on this theme for a few years now. Some tips:
- Only add the onions about 30 minutes before the stew is cooked, otherwise they'll dominate the flavour
- Add button mushrooms (again, about 30 minutes before the end) - they soak up all the juices and become wonderfully tasty.
- Use cheap meat: the miracle of the stew is how it transforms just about any lousy piece of beef in to wonderfully tender morsels that fall apart as soon as you look at them.
(We once cooked a beef bourginon (same thing really, but with some red wine in the stock) for 8 hours on a really low heat - around 100 degrees C. It was the most stunning thing I have ever eaten)
It depends if we're talking about the oven or stove. I assumed this stew is made on the stove and 100C is not low temperature, but perhaps it's made in the oven.
