Nyt beef stew recipe

New York Times Beef Stew

The dishes readers tucked into their (digital) recipe boxes over and over again.

Ina Garten’s Ultimate Beef Stew is made with boneless short ribs, pancetta, yellow onions, fennel, garlic, diced tomatoes, tomato paste, beef broth, carrots, Yukon Gold potatoes, and frozen peas. This hearty beef stew recipe creates a delicious and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people. This Ultimate Beef Stew Recipe Is From Modern Comfort Food Cookbook by Ina Garten

With some lighter fare for the week: Priya Krishna’s new coconut saag, a French-y sous-chef salad and Hiroshima-style okonomiyaki.

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…

This GUINNESS BEEF STEW RECIPE is absolutely what you would want when walking into an Irish pub or to serve for St Patricks Day.

Simplify your dinner routine with our Beef Stew recipe, no wine needed. Juicy beef, flavorful vegetables, and a rich broth come together for a comforting and straightforward meal. 🥩🥔

It's not typical, but it makes a big difference.

A classic French stew made with tender beef, vegetables, and a rich red wine sauce. This hearty dish is slow-cooked to perfection, making it an ideal choice for a comforting and impressive dinner.