There’s nothing like the smell of the house when a beef stew has been simmering for hours. It’s a slow-cooking dish that develops layers of flavor over time. I’ve often used beer in my marinades to tenderize the meat and found that adding sweet maple syrup provides a nice contrast to the bitterness of the ale. When it’s finished braising, the meat should be falling off the bone.
Make this dish when it is extra cold outside or when the rain won’t give up. Make a big pot for hungry dinner guests, or keep it for yourself and you’ll have a comforting dish you can reheat and enjoy all week.
Find this recipe and many more to cook throughout the year in our book, A Simple Feast.
Photography & Styling: Diana YenRead More