Saucy slow braised stew
Ragout and stew
There's something braising that causes the meat to relax, become tender, and absolutely succulent. Not to mention it smells damn good. This recipe was inspired by Michael Pollan's newest book, Cooked. As he usually does, he got me all hot and bothered about food in ways I haven't been before. Braising - or in this case, stewing - was no different. I needed it. My mouth did! It just had to happen. <br /> <br />Using prime Winter seasonal ingredients and inexpensive cuts of grass-fed meat, this saucy slow braised stew is exactly what the cold weather calls for - delicious. healthy. insanely good. Oh yeah, and you can pair it with the wine you use to de-glaze the pot!
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