The recipe as is comes out like soup. We put ours in a crockpot and let it go all day. We mixed a LOT of rue to make it stew-thick. I added plenty of spices to flour before coating the meat for added flavor and I always do more garlic than called for because that small amount gets lost in the rest of it otherwise. After we thickened it up, it was pretty good! Since there was already veggies in it, we just used dollar buns to dip.
Sorry. This is not stew, it's soup. Because you're missing a thickener. The meat should be coated with flour then sear it. Mix a tsp more of flour to some broth then add that to the mix. Now you'll have beef stew with a nice thick hearty texture!
Good basic recipe. I dredged the meat in seasoned flour before browning, doubled the onion and garlic, used unpeeled, red potatoes and cut broth down to 4 cups. I put everything in the crockpot and let it go all day. A few minutes before serving, I stirred in a dash of worchestershire sauce, and a cup of frozen peas.
I have made this stew several times now. I added a little tomato paste and substituted the celery for cabbage since I have members of the family who are allergic to celery. It is very yummy! My kids love it too!