/ck/ - Food & Cooking

Here's what I got, I know the procedure but not the correct ratios for the amounts, especially stock and wine
>Beef chuck roast
>Onion, carrot, celery
>Syrah and Madeira wine, dark beer
>Better than Bouillon paste (chicken, beef), chicken stock cubes, chicken stock powder, More than Gourmet demi-glace
>Worcestershire Sauce, balsamic and apple cider vinegar
>Tomato paste and crushed tomatoes
>thyme, rosemary, salt pepper, bay leaf, most other common spices
>baby bella mushrooms, shallots, whole garlic
>flour, oil, butter

I don't have a dutch oven but I have stainless pan for browning and a stock pot and crock pot I can transfer everything to. I mainly need help with the ratio of wine, bouillon/stock, and water if needed.

I need a good stew recipe. Mine never taste like a restaurant's and that needs to change.

Beef stew without beef stock/broth. Is it possible? Thinking about red wine and tomato maybe.