Beef Stew? Broth instead of water?
The Hubby has requested that I use my newfound talent for pressure canning to make him some meals for on the road. One he particularly is interested in is beef stew. I have the recipe for Beef Stew with Vegetables in the Ball Complete Book, which looks pretty straightforward.
My questions is on the water... can I use de-fatted beef broth instead of water for the stew? The foodie in me says that the broth will add much more nutrition and flavor than water.
But you can also tell me that this stew is delicious as is, and I'll be surprised by using the water.