Tuscan Beef Stew
- Tehama Mar 14, 2008 04:47 AM
Hi-- I noticed one of my favorite poster's "go to" dinner dish was Tuscan Beef Stew. I've never had that... googled a few recipes and it looks great. Do you have a favorite recipe you use and what do you serve with it? Also, it looks fairly hardy... is it more of a cool-weather dish or do you eat it all year round? Thanks!
I'm not sure if this is what you are after, but it's a great hearty recipe that's got a lot of complexity and depth. It's from "The Best Recipes in the World Show" with Mark Bittman. Look under Episode 4 if the link doesn't take you to the Braised Beef Cheeks recipe. I usually use a blade steak or some chuck meat cut into 2" chunks. I also have only used ground fennel and not the fennel pollen, but it's delicious nonetheless. As with most braises, it tastes better the day after you make it. Recently I've served it with pureed parsnips. And I would eat this any time of year. Too good to wait for a cold day.