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update on the stew
The house is full of a teriyaki smell (shocking, when you heat up soy sauce and sugar, is what that is), and the beef is super-tender. I will leave the pot uncovered overnight in the hope that I'll have more luck skimming off the fat after it congeals a bit.
I have a "vanilla lime" candle burning in the living room, and it makes me think that a little lime juice in this stew wouldn't go amiss. Or maybe squeeze a lime over it when serving it with rice.
[ETA: Changed my mind. I've removed the meat and enough liquid to almost cover it, and am boiling the rest of the liquid in an attempt to cook it down on account of I'd like it to be thicker, more like a sauce than a soup. We'll see how that works.]
I have a "vanilla lime" candle burning in the living room, and it makes me think that a little lime juice in this stew wouldn't go amiss. Or maybe squeeze a lime over it when serving it with rice.
[ETA: Changed my mind. I've removed the meat and enough liquid to almost cover it, and am boiling the rest of the liquid in an attempt to cook it down on account of I'd like it to be thicker, more like a sauce than a soup. We'll see how that works.]
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