Nyt beef stew recipe

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Dijon and Cognac Beef Stew Salt Pork, Nyt Cooking, Soup And Stew, Beef Stew Recipe, Beef Dishes, Beef Stew, Stew Recipes, Tortellini, Meat Dishes

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one…

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Provençal White Wine Beef Daube Recipe - NYT Cooking Beef Stew Wine, Nytimes Cooking, White Wine Recipes, Braised Chicken Breast, White Wine Sauce, Nyt Cooking, Beef Stew Recipe, Wine Sauce, French Cooking

A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and…

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Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush Prune Recipes, Red Vegetables, Cold Weather Food, Nyt Cooking, Beef Stew Recipe, Plum Tomatoes, Saute Onions, Feeding A Crowd, Riesling

Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. The key to achieving that glorious color and flavor is sufficient browning of the meat. Don't rush. The good thing is, this savory-sweet stew can almost be ignored while it is cooking and can be made in advance, the night – or even two – before you serve it. Couscous makes a great…

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