We like our beef shredded in our stew so we cook it longer on the stove - about 4-6 hours total - and I add more broth/water to account for evaporation. I also add 2-3 thyme stems with the bay leaves, 1-2 tsp of Worcestershire and substitute balsamic vinegar. I think cooking it longer also helps dissipate the vinegar taste. I use both seasoned salt and regular salt. I also slice an additional onion super thin and cook/caramelize it in the pan after I cook the meat and before adding liquid. The onion adds so much flavor. This is a great cold/damp weather day food - warms the belly! I always double the recipe so we have leftovers.
