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You’re buying a roast for this so you can have big chunks of meat in the stew, not the mingy ones you so often get when you buy stew meat. If your carrots are thicker than your index finger, slice them in half lengthwise.
As with any stew, this is even better when you’ve made it the day before, but that’s not to say it won’t be really good if you eat it the day you cook it. It does need to marinate for at least 8 hours, or overnight.
Beverage pairing: Château de Saint Cosme Gigondas, France. A hearty, beefy stew wants a full, rich red wine. Lots of things could work, but the mélange of vegetables, spice, and zest suggests something with a bright, well-spiced fruit component, and Gigondas, a Rhône wine made from Grenache, always hits those high notes. It also has enough structure and muscle to make an ample foil for the tender meat.
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...