From Modern Comfort Food, page 104.
With the release of Ina’s latest cookbook last Tuesday, I knew that this week’s cooking HAD to feature a recipe from it. So, I decided on a classic: Ultimate Beef Stew.
Let me first say, that I am not usually a fan of beef in any capacity except a hamburger. I’m not really sure why. I guess it’s a texture thing for me. Like, I don’t think I’ve had a steak in like 6 years and even then it was while I was in college and had chicken-fried steak once a month.
So why would I make a beef stew as the first recipe out of the new cookbook?
Well, we already had the beef in the freezer, so my wallet got to keep some of its money. Also, the photos of the recipe in the cookbook are so enticing that I just had to make it.
And let me tell you: I wasn’t disappointed!
While the recipe did take longer to prepare than I thought because of all of the chopping and prep work, it was worth it! The stew cooks in the oven for over two hours, which allows the meat to cook properly without getting dried out. Both the meat and vegetables were so tender when it was ready.
There were some things about this recipe that I didn’t like. First, it would take quite some time to prep alone. I would say before you even put it in the oven, you need a good hour to an hour and a half to cut everything and cook what’s needed on the stovetop. Also, like many of Ina’s recipes, the stew had a strong pepper taste throughout. And I only seasoned the amount she recommended when she recommended to do so. In fact, it was so peppery that my nose started to run!
Eating the leftovers the next day did take out some of the overabundant pepper taste, which was great for me.
Overall, this recipe was a hearty one-pot meal that surprisingly had fewer dishes than expected.