the remaking of a kitchen

the procedure was to start out cooking on top of the stove and then move the pan into the oven. the stew was removed to add the potatoes and then back to the oven for a bit. the finishing was done on top of the stove. we enjoyed it with a tossed salad and one of bittman's baguettes. it was all pretty tasty!




patrick gave me a subscription to cook's illustrated magazine as a gift and i've enjoyed reading all the details on the how and why of making a perfect whatever as directed in the recipes. i'd made a grocery trip earlier this week to get the ingredients and decided today was the day to try their beef stew.
it had a lot of steps, but after reading the trials and errors on the way to perfection i began to appreciate their efforts. it called for chuck blade roast and one of the details was removing the fat and the membrane and it took longer than i expected.
the rest of the ingredients were carrots, onions, potatoes and some other unusual things that i believe made for a better stew. i spent quite a bit of time on it, and of course watching the play offs at the same time added to the enjoyment.

Labels: beef stew, cook's, patrick