"Summer is easy to love with its barefoot breezy days and spectacular produce. But loving winter with its bone-chilling wind and sometimes sad root vegetables can require a bit more effort. While warm socks and good boots can help, you should also have an excellent recipe for beef stew at the ready. Below are 15 of our readers' favorites, all of which will help make the chilly season a bit less dreary and a lot more delicious."
"First published in 1994, this classic beef stew from Molly O'Neill is one of our all-time most popular recipes. It is great as-is, but feel free to customize it with herbs, a dash of Worcestershire sauce or a spoonful of mustard. Recipe: Old-Fashioned Beef Stew David Tanis's variation of the traditional Vietnamese beef stew manages to straddle the line between comforting and bright."
"Mexico is home to several beef stews puchero, birria, puntas al albanil but Pati Jinich thinks mole de olla is the most universal. In her recipe, chunks of beef are simmered in water, to which a blended sauce of chiles, toasted sesame seeds and roasted tomatillos are added. Finally, corn, zucchini, chayote squash and green beans are tossed in for a hearty, yet fresh-tasting, stew."
Winter benefits from rich, comforting beef stews that transform cold, dreary days into satisfying meals. Recipes range from an old-fashioned classic to international variations. A traditional stew offers customizable simplicity with herbs, Worcestershire sauce, or mustard. Vietnamese bo kho blends fish sauce, shallots, Chinese five-spice, cinnamon, ginger, lemongrass, and herbs for savory brightness; serve with rice, noodles, or baguette. Beef Bourguignon uses a good red wine for depth. Mole de olla simmers beef with a chile, sesame, and roasted tomatillo sauce, adding corn, zucchini, chayote, and green beans. A Dijon-and-cognac version emphasizes tangy mustard richness.
Read at cooking.nytimes.com
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