An easy recipe, beef stew, is actually very difficult to make well. Have you ever had beef stew that was dry and tough? The potatoes were translucent and watery? The vegetables had disintegrated? The broth was flavorless and soupy? I know that all the beef stews I’ve ever cooked ended up being rather unappetizing. My motivation for this post comes from the fact that I don’t have the luxury of selecting high quality chuck-eye roast that’s perfectly marbled to make my beef stew succulent. I sometimes get stew meat from my CSA.
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