Serious Eats: Talk

I want this poultry stock to taste like beef stock.

I recently made beef stew using a variety of homemade poultry stocks. After I browned the beef I caramelized some onions and mushrooms to help make a more robust broth. Some red wine and a dash of steak sauce helped too.

Have you ever had to use the 'wrong' stock for one reason or another? How did you make up for the missing/different flavor?

Printed from

© Serious Eats