"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."
"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. Recipe: Mole de Olla (Beef Stew With Chiles)"
Fifteen beef stew recipes provide a range of comforting winter options. Molly O'Neill's old-fashioned beef stew, first published in 1994, remains a popular, customizable classic. David Tanis's Bo Kho combines fish sauce, shallots, Chinese five-spice, cinnamon, fresh ginger, lemongrass and herbs for a braise that balances comfort and brightness, meant to be served with rice, noodles or baguette. Melissa Clark's beef Bourguignon relies on a good red wine for depth. Pati Jinich's mole de olla uses a blended chile, toasted sesame and roasted tomatillo sauce with corn and summer vegetables. Regina Schrambling's Dijon and Cognac stew features generous Dijon and whole-grain mustard for tang.
Read at cooking.nytimes.com
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