Here is something for your winter dinner rotation: chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty, no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick’s Day around the corner, you can dump a bottle of Guinness into the stock and call it…
A Stew That Satisfies, No Meat Necessary
Who says a meatless meal isn’t filling? Packed with fiber-rich vegetables and chickpeas, this fragrant stew satisfies. If you like, kick-up the spice by adding more jalapeño pepper. This double-batch recipe makes one meal for tonight and one to freeze for up to a month. Curried Chickpea Stew Active Time: 30 minutes Total Time: 55…
Will the Real Goulash Please Stand Up?
If you are a Midwesterner, you may have grown up having something called “goulash.” For me it looked suspiciously like chili, maybe a bit soupier and a bit blander, and it definitely involved some form of pasta, likely elbow macaroni. Outside the Midwest, the same dish, or something very similar, appears, but with different names….
A Fortifying Soup From the French Mountains
When cooking a pot of garbure, your ladle is your timer. Stick the ladle in the middle of the pot, and if it can stand upright on its own, the soup is ready. Hailing from the southwestern province of Gascony, just north of the Pyrenees mountains, garbure is a rustic soup consisting of a smoked…
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