Really good beef stew with garlicky fried croutons from What to Cook When You Don't Feel Like Cooking (page 230) by Caroline Chambers

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Notes about this recipe

  • friendlytoast on February 12, 2026

    I think the key to the flavor in this one is the cheese and croutons on top. Do not skip the toppings! :) In general, I love these quickly-made fresh croutons and have been adding them to most of the other soups I’ve made this winter. It makes a ton, and I ended up freezing half of it (future me will be thankful), so I’d halve the recipe next time.

  • ljl1989 on October 14, 2025

    This was pretty blah. There are some interesting additions - fennel, collards, harrissa - but all of the flavors just got lost in a sea of bland beefiness. Not browning the meat was an odd choice (especially because it appears to be browned in the cookbook photo). Wouldn't make this again. For anyone looking to make this gluten free, we subbed buckwheat for farro and it worked well.

  • MollyB on October 03, 2025

    Great stew! I really liked the addition of farro and lentils, which gave it more texture than you usually get in a stew. I used a mix of kale and Swiss chard in place of the collards, and they worked fine.

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