On 2018-09-25 6:16 AM, Cindy Hamilton wrote:
> On Tuesday, September 25, 2018 at 2:38:24 AM UTC-4, Roy wrote:
>> Sorry to be so critical but try and stay with the more conventional
>> ingredients if you are going to label it "beef stew".
>>
>> ====
>
> Luckily, you don't get to decide for everybody what "beef stew" is.
> This is one of my favorites:
>
> <https://www.geniuskitchen.com/recipe/ethiopian-spicy-beef-stew-key-wat-436458>
>

My wife is the braising queen. She makes incredible beef stews and other
braised dishes. She uses more of a technique than a recipe. She starts
by seasoning the meat with some salt, pepper, savory and Worcestershire
sauce. Then she sautes finely chopped onion, carrots, celery, mushrooms
and garlic. She removes and saves that and then sears the meat in the
hot pan, a little at a time. Then the veggies go back in along with
beef broth and some wine. It goes into an 300 degree oven for a couple
hours, after which is is allowed to cool and then goes into the fridge
overnight. The next night she reheats it and adds some chopped potatoes
and carrots, cooks it for another 1 1/2 hours, adding some frozen peas
for the last 10 minutes.