By AnneWisconsin on February 18, 2013
"Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes."
Serving Size: 1 (327 g)
Servings Per Recipe: 12