Beef stew, like many other types of soups and stews, is a mixture of many different ingredients resulting in a savory, hearty meal. The base of the stew is made from beef stock -- water flavored by boiling water -- and changed with other liquid-based ingredients. Tomato paste is common, and apple cider vinegar is often added to give the stew a slightly acidic taste. Too much vinegar can quickly become overpowering, so dilute the apple cider vinegar to reduce the intensity of the ingredient.
Step 1
Cut the intensity of the apple cider vinegar in half by adding an equal amount of tomato paste. For 1/8 cup of apple cider vinegar, add 1/8 cup of tomato paste. This will dilute the flavor of the apple cider vinegar without drastically thinning out the stew, if you are concerned about making it too runny.
Step 2
Add an equal amount of water if the stew becomes too thick or too heavy with tomato paste -- water will help thin out all the ingredients.
Step 3
Taste test the stew and decide whether further dilution is needed.
Step 4
Add equal amounts of water and tomato paste as needed to continue diluting the apple cider vinegar. If other fluids are also added to the stew, provide extra amounts of these as well.
Tips and Warnings
- Be careful not to dilute the apple cider vinegar with too many other fluids. Even if the flavor is diluted, the stew will become very runny and may not taste right when you serve it.
Things You'll Need
- Tomato paste
- Water or beef stock
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