I am making in theory beef stew. However out of beef stock. I dumped chicken stock in to cook it for now.. can I pour some out later and add beef? or mix them? sigh.. smells good, onions, garlic, rosemary, soon to be carrots and taters.. help! any suggestions to get more of a beefy flavor? I have never done this before so it could be mystery stew by dinner time.

Put some chicken in to cook and have chicken stew.

that would be marvelous but unfortunately I have nice cubed browned beef because I KNEW I had stock. Sigh.

Do you have any been bouillon cubes to toss in? If not, I wouldn't worry about it too much - might just be the making of a new dish!

I am hoping that some people just make vegetable soup so with the carrots, onions, celery and then the meat and extra stuff it might be ok. I am going to hope I dont hate myself add a bit of worchestershire sauce a couple tablespoons. No boullions (spell checke please!) too salty usually for me. Thanks for your help. Wish me luck!! it will be eaten as momma said "its eatin' food so shut up and eat!" and when she spoke we listened.

Worhesershire sauce is a little strong for my taste. Do you have any kitchen Bouquet? I use that to add to give a better flavor to stews, rub it on steaks and hamburger.

well, we've been married 44 years and I've cooked a gazillion meals and not once have I used chicken or beef stock....
Nobody has ever complained that the beef stew or chicken gumbo or vegetable stew didn't taste beefy or chickeny enough LOL

Kitchen boquet added to beef stew makes it browner and more beefy tasting! I add it to chili, veg soup, ect..

I have never associated a quickie with beef stew. Hot dogs, maybe but not stew. lol

My house actually smells divine as I have a pot roast in the crock pot.

I usually add Wostershershire sauce or however you say that as flavoring to beef.

A little soy sauce will also add some flavor :D:D:D