Nyt beef stew

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Beef Bourguignon Recipe - NYT Cooking Beef Bourguignon Recipe, Pearl Onions, Dark Meat, Mushroom And Onions, Nyt Cooking, French Cooking, White Meat, Traditional Food, Soups And Stews

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a…

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This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small Halloween Cabin, Nyt Recipes, Beef Stews, Slow Cooker Recipes Beef Stew, Bunco Themes, Stew Beef, Easy Beef Stew, Slow Cooker Beef Stew, Turnips

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can…

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