Grandma's stew pot lesson from a rainy October Sunday

Last fall I was at my aunt's place in Buffalo and she pulled out my grandma's old enamel pot to make Sunday stew. She swapped the beef broth for a can of tomato soup and a splash of pickle juice, and honestly the flavor was better than anything I remembered from the original. I've been doing that swap every time now, but I still can't get the ratio right. Anyone else have a family recipe that only works with one weird twist? What's your secret addition?

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