To say I’m not the biggest fan of red meat would be an understatement. To put it more into perspective: I’ve never been known to order anything but seafood at steak houses. Any big meat-and-potatoes fans will find this extremely strange, and I couldn’t argue with you there. I am so weird. So I started making beef stew mainly because I thought my husband would really like it. And he does really enjoy it, but I’ve been amazed at how much I love this dish. Allowing the stew to cook for a couple of hours with tons of fresh vegetables and spices is the key. It creates such a rich, flavorful broth and the meat just falls apart with your spoon, it’s so melt-in-your mouth tender. It’s really, really good.
Here’s the complete recipe:
Lightened Up Beef Stew