1.   Add browned meat, potatoes, carrots, onions, peppers, garlic, herbs, Worcestershire and Tabasco.

2.   Add garlic to browned meat.

3.   Add soup and milk to skillet, stir well and then add browned meat.

4.   Stir in mustard, and then scrape mixture into bowl of browned meat.

5.   The flavors of slowly browned meat are half of what we crave in barbecue.

6.   This same principle gives stews deep character and flavor, because the taste of the initially browned meat permeates the entire dish during its long cooking.

7.   Transfer the browned meat to a Dutch oven.