My husband Ted has never met a beef stew he didn't love. Yet, as I searched the interweb for recipes to share with you this week, I realize how limited my beef stew repertoire has been, and how much Ted is missing, like this stifado, otherwise known as Greek beef stew, from Framed Cooks. One thing I love about beef stew is that it's hard to make a bad one; just keep adding ingredients, and cook the meat long enough, and something wonderful is bound to come out of the pot. I'm looking forward to working my way through this week's recipe ideas, and I think Ted is looking forward to it, too.
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For those of us who don't measure well, who don't make fancy or fussy food, or who don't like to cook every single day, there is stew. Whether it's vegetable based, or built around meat and potatoes like this gorgeous Irish stew from Recipe Girl, a well-constructed stew never fails to satisfy. It's almost a requirement that when you cook stew, you make a big pot of it, either on the stovetop or in the slow cooker. Most stews taste even better on the second day as the flavors have a chance to meld, so you can prepare a stew today, have some for dinner tonight, enjoy the rest tomorrow, or portion it out for easy worknight dinners after a quick reheat.
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Beans and greens, two foods we should all work into our diets more often, come together in this Peruvian garbanzo Swiss chard stew from Provecho Peru. Everything except the chard comes directly from your pantry, especially if you start with canned garbanzo beans (chick peas). Gretchen uses dry beans, and peels them first. (Her post gives instructions for doing that.) For me, canned beans will have to do. Use your favorite turkey sausage in this recipe.
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