Puester > wrote:

> After a few hours of simmering it tasted good but needed
> something. I added a few more herbs, tasted, than added a
> glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
> difference that made. It perked up the flavor tremendously
> while not adding any particular flavor if its own.

I use reduced balsamic vinegar as the special ingredient in a lot of
beef dishes, especially pot roast and stews. Add during the last
hour

-sw