Preparation info
  • Makes

    4 to 6

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Many people don’t make stews because they don’t think of them in time and they associate them with messy prep, overnight marinades, and long cooking. The first thing you should know is that you can make a beef stew without marinating or browning the meat (the French have a whole family of such stews, called daubes). As soon as you come home and take off your coat, just put the meat in a pot with some onions, carrots, and a bouquet garni, pour over enough liquid to cover, bring to a simmer,