It’s done.

That first beef pic is from halfway through. I was stunned by that marbling. Almost brings out that trypophobia feeling with how regular it is.

I cooked the noodles in half broth and half water, then drained it back into the pot, don’t waste, right?

It looked so good scooped up with all those wonderful colors.

Also, the noodles weren’t a necessity, just a way to extend the food further for meal planning.

The potatoes were nice and firm, not squishy at all, the carrots were explosions of brightness. The flavors were beautiful, I definitely tasted the Worcestershire and soy sauce, that really made it so good. The onions literally melted and had no consistency, so good. I’m going to not add the wine in at the beginning of the onions, and especially not that much liquid, just a little to spread it around to really get them nice and caramelized. A French onion soup vibe would have *seriously* enhanced this to the next level.

Definitely more carrots, and I’m already thawing some rolls out to garlic butter and eat this with later. Godda top with Swiss and toast the top on the individual bowls to add that drippy goodness.

The beef didn’t melt apart because I cooked it only for 4 hours, but it had such an explosion of flavor it was so good. Oh my gosh.

And the broth. Oh my goodness it wasn’t just a broth is was a whole part of this. Everything melded so beautifully and the broth was so thick and flavorful, even though is was still a liquid and I added only a little bit of gravy, it was so very good.

7/10 because it definitely tasted like stuff was missing. But so fucking good. I was so impatient to eat this I only put it on for 4 hours, so definitely cooking it for longer is extremely ideal. Once those things are filled in, it will be absolutely amazing.

by TruthImaginary4459