GUEST BLOG / By Molly O'Neill, The New York Times.-This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. No recipe. Easy to follow along on the video.
https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
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