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Entries tagged with 'beef stews'

The Art of Eating's Carbonade à la Gueuze

Serious Eats Caroline Russock 4 comments

There are countless liquids to braise in, but never before have we come across one that uses sour beer. This Carbonade à la Gueuze from Edward Behr's The Art of Eating Cookbook is a traditional Belgian beef dish that employs tart, bracing geuze or young lambic. If you're familiar with sipping these tart, puckery brews you can probably imagine the complexity that they lend to a beef stew, an intriguing background of sourness that's offset by the addition of a bit of sugar just before serving. More

Sunday Supper: Beef, Onion and Porter Stew

Serious Eats Sydney Oland 2 comments

When it comes to stews there are those who like them full of many ingredients, and those who do not. And to me, when it's cold outside and the weather is calling for comfort food like a good beef stew, the simpler the better. More

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