Beef and carrot stew from The Home Cook: Recipes to Know by Heart (page 136) by Alex Guarnaschelli

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Notes about this recipe

  • averythingcooks on January 26, 2024

    I cut this in 1/2 with 1 lb of boneless short ribs and it easily fed 2 of us for dinner with lunch for at least 1 (original recipe with 2 lbs says "serves 2-4"). As I made 1/2, I needed only 1 skillet (full recipe divides all ingredients/cooking steps into 2 skillets that are ultimately combined into one serving vessel). Oven braising the stew uncovered in a cast iron skillet rather a deeper Dutch oven gave good results but I'm not sure I would be up for the "2 skillet" idea. I did add a few spoonfuls from fridge jars to ensure a nice thick rich, broth, added some peas and pickled red peppers for that final punch of colour & finished with some fresh herbs (my "Simon & Garfunkel" herb bomb was perfect) but even without my add-ins, this was a good pot of stew.

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