Catalan-style beef stew with mushrooms from Cook's Illustrated Annual Edition 2012 (page 7) by Cook's Illustrated Magazine

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Notes about this recipe

  • Delys77 on November 19, 2012

    Pg 6. Technique and flavour wise this was a winner. I used my LD braiser to good effect here. The sofrito did add a huge depth of flavour and the white wine was very nice. Also, the suggested uncovered roasting did result in somewhat browned meat, not quite as much as browning the traditional way but definitely a reasonable cheat. I also loved the short ribs in this , I think I might try them in other stew recipes as they definitely stayed juicier. My only quibble is that my food processor didn't grind the nuts down quite a enough and there was a slight crunch to the sauce. In the future I might grind the nuts in a mortar and pestle to get more control over the texture of the ground nuts.

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