"Better Beef Stew" Topic

"Good morning. Julia Moskin has a beautiful treatise on beef stew (above) in The Times today, a considered and deeply reported examination of the European style of slowly cooking the dish in a Dutch oven. "The meat softens, but never collapses or becomes stringy," she writes. "The liquid and the aromatics are fused into the kind of rich, complex sauce that professional chefs used to spend decades trying to achieve."

Of course there is a recipe. You ought to make it soon, in your own Dutch oven, your own cocotte. (Julia did try making the dish in an electric pressure cooker, just to see. She knew you'd ask about that. Eating the Instant Pot version, she wrote, "was rather like wearing a perfect knockoff of an expensive handbag." It was pretty great, in other words. But Julia could tell the difference and so will you.)…."
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