Light and bright beef stew with shiitake crisps
Ragout and stew
All too often beef stew is a stodgy affair, dull on the palate and heavy in the stomach. I wanted to create a beef stew that would be lively and light, full of satisfying umami flavors, and very beefy. Use a good red wine that's not too tannic, and the best beef you can find. I owe the idea for the shiitake crisps to Fine Cooking magazine, although I've tweaked their recipe. You'll see, they taste amazingly like bacon!
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