Mastering the Art of Beef Stew
'The quest for a perfect beef stew is, of course, a lifelong one.
It takes even longer after you realize that there isn’t one perfect beef stew, but constellations of them. The dish is practically universal.
So far, I have mastered two styles, the basic American and the European classic. The big difference between our beef stew, and French boeuf bourguignon, Provençal daube and Tuscan peposo, is the loud presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Real wine was simply not available to most American cooks until well into the 20th century. (Cooking wine, which is salted and shelf stable, was invented for American grocery stores.)
But red wine and beef are such an elemental combination that a stew of the two together is worth studying.
Stews with wine must be cooked slowly.'
https://www.nytimes.com/2018/04/03/dining/beef-stew-recipe.html?
Slow-Cooked Red Wine Beef Stew
https://cooking.nytimes.com/recipes/1019248-slow-cooked-red-wine-beef-stew
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HI, DemoTex!
