I love making stews in the winter. There’s something really comforting about finishing with a giant pot of food that will last for days. This is a personal favorite from @Serious Eats In this recipe, we avoid adding too many thickeners and instead stick to a healthy amount of gelatin in our stock for body. We also use two sets of vegetables (one to stew and the other to serve) to ensure a better flavor and texture in the finished dish. Make sure to keep the lid cracked in the oven for better browning and pull it as soon as it’s done. Get the full recipe on the seriouseats website (link in the bio). Apron @Hedley & Bennett Dutch oven @Le Creuset
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