Tastes great today, better tomorrow: Stew, mmm, so fine, the second time

Posted: Wednesday, January 13, 2010

I woke up the day before yesterday, hungry for beef stew. So, I made a pot knowing that it would taste even better the day after it was made, and it did.

Photos By Sue Ade
Photos By Sue Ade
Stews, like some other one-pot meals, improves with age and can be made up two days in advance. Stew is delicious served with homemade drop dumplings.

Stews are like that and so are many other one-pot meals, such as chili. It doesn't appear that I'm the only one craving a good beef stew, because many requests have come in lately for a flavorful beef stew that can be made ahead of time. With the flavor of beef so popular, it is no wonder readers are also looking for reliable crock-pot chili recipes and other beef dishes, such as pepper-steak.

There are cuts of beef to meet anyone's needs, and the folks at the "Beef, It's What For Dinner" Web site (www.beefitswhatsfordinner.com) maintain a handy chart for choosing just the right cut for a particular dish.

The butcher at the market where you shop can also help you with your beef selections, and if you haven't made friends with him or her yet, you'll be very glad you did.

We Americans love to eat beef all year long, from backyard burgers in summer to comforting stews, chilis and more, in winter.

Flavorful, nutrient-rich beef is an excellent choice for any meal, and what tastes good today, will be even better tomorrow.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.



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