Tips-y Tuesdays: Better Beef for Slow-Cooking and Stews

I read lots of tips and suggestions, but not all of them pan out. That’s why I wanted to share this one with you all. Basically, I read in a recipe from The Food Lab that you should do the opposite of what many recipes say to do with beef…and after trying it multiple times in different recipes, it has worked amazingly well each time!

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Beef Stew, Take Two: With Beer

Not too long ago I shared a beef stew recipe. K really wanted a beef stew with beer. While I was planning our dinner for the week, I came across some similar recipes with beer and decided to do a version of the one I made before, but with a couple changes. This one might have required a bit less work. Just a bit. All in all, they were similar, but I enjoyed it and had improved my beef stew technique in making this. Now I can say I have mastered the basic beef stew! I used a Newcastle Brown Ale because that is what I was able to find for a decent price (we’re not beer drinkers), but you could play around with different varieties and find your favorite.

Beef Stew with Beer

Now, it’s not mandatory, but I do recommend this stew with mashed potatoes. It is a bit runny, so you might need a bowl, but it works so well poured over the fluffy potatoes.

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