This stew is a variation on the well-known French favorite, boeuf bourguignon, also made with mushrooms and onions; here, stout replaces the red wine, but you could make the stew with either. There are a few steps that help enrich the flavor of this dish, all of which are classic in making some stews. First, lardons are cooked to render their fat for use in subsequent steps (they are added to the stew at the end, too). Next, the beef is browned and the pan deglazed to incorporate all of the tasty bits. Then, a bit of Dijon mustard is stirred into the aromatics. For even richer flavor, you can add about a half cup of glace de Viande (page 52) along with the stock. The stew is thickened with a small amount of flour and by simple reduction; that’s why the lid is kept partially askew while the stew simmers, to allow some moisture to escape. Buttery noodles make a perfect accompaniment, as they soak up some of the flavorful broth, while julienned carrots and freshly grated horseradish add fresh flavors—and a little textural contrast—to the otherwise rich dish.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.