Originally Posted by Bisected8
Yeah, unfortunatly I was out of bayleaf, so I had to leave it out and I didn't have much red wine so I had to just use more beef stock. The mixed herbs I used were cheap ones as well, so they were mostly just thyme.
For the most part, thyme, a bay leaf or two, and some wine will do the trick, but even those aren't essential; I wouldn't worry about adding too much else. Most of the flavor should be coming from the vegetables, meats, and tomato. Garlic's more important than the herbs, anyway.
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