The boogaloo turned out well. I honestly couldn't tell the difference between the the sweet onion and pearl onions, so will happily just use sweet onions from now on. Much less processing time. I also substituted shitake mushrooms this time, which I liked.
The one negative was that the stew beef was spotty as far as tenderness this time. I had just purchased a 3lb package of precut meat from Costco. Next time I'll need to milk or yogurt tenderize the beef cubes ahead of time, though I wonder if yogurt will noticeably change the flavor profile of the boogaloo? Else I'm also thinking of trying slow cooker boogaloo one time to compare.
Tenderness is one of the main reasons why I've always preferred to do my beef stews in the crock pot. Barring that, baking low and slow in a dutch oven in the oven. I've always gotten spotty results cooking on the stove top, although with the induction burner I have now I should be able to control the temperature a LOT better and get better results. Time to give it a test, I guess.
As for the yogurt, I'd think that if you rinse most of the yogurt off after you do the marinate that it wouldn't add much, if anything, to the overall flavor profile.
And, to be honest, it wouldn't bother me much at all, as one of my favorite ways to serve up beef stew is with a dollop of sour cream on it.
This article talks about cooking sour cream in the stew.
https://www.verymeaty.com/fresh-meat/beef/can-you-put-sour-cream-in-beef-stew/I just put sour cream on mine at serving.
