This stew was built on.. "beef tips" .. which I sauteed in a little olive oil.. with kosher salt.. when adequately carmalized I de-glazed the pan with "sirloin beef stock" (something I found at publix) .. so far so good.. I had prepped broccoli by trimming away the stalk, chopped yellow onion, peeled and chopped white potato, and had pre-sliced carrot "coins" and had some white mushrooms standing by for a rinse before tossing them in later in the cooking.
For seasoning.. I also added a teaspoon or so of a "Tuscan Seasoning" that I have.. which is Garlic, "spices", toasted sesame seeds, lemon peel, red and green bell, sea salt, scallions.
So.. it was just a small amount and really didn't drastically change flavor.. but I am trying to learn how to seek my desired flavor. After tasting a few times.. I've added salt.. and then ground fresh black pepper. I don't dislike the flavor at all.. I think it tastes pretty good.. but it doesn't hit me as incredible.
The problem is.. do I add more salt? More pepper? Soy sauce? Garlic and a little salt? I just don't know.. and I could easily ruin it if I just throw stuff in. So where do you guys draw the line from original seasoning? Do you add just S&P.. or have you honed your taste to know what you want from a particular seasoning?
Just a side note.. from my chili experiments.. there seems to be a benchmark.. where if something is seasoned well.. it "tastes good" to most people.. and I get compliments regardless of ratios.. not sure if that factors in here.. maybe I should be more deliberate with my seasonings and not use pre-built combinations.