Beef stew with wine and herbs from The New York Times Cookbook (1961) by Craig Claiborne

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on January 24, 2026

    A massively flavorful stew. The ten minute simmer of the liquid before straining and then adding to the meat lent an amazing amount of flavor to the meat latter in the cooking. It was served over egg noodles.

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