RecipeMuncher

More comfort food for Fall this week. Last week a braise, this week a stew. Unlike a braise, a stew uses small chunks of meat and is covered with liquid while cooking, but the goal is the same: to take a cheap, tough cut of meat and make it tender and tasty. This is the perfect dish to celebrate the beginninng of Autumn. “The whole point of a braise is that it turns a somewhat tough piece of meat or an old bird into a succulent and juicy dish that is full of flavor.”— Elizabeth Da (...)