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Sunday Supper & More

Braised beef raises profile of stew and baked ziti

beef stew with roast potatoes (Karoline Boehm Goodnick for The Boston Globe)
Start with Beef stew with roast potatoes
(Karoline Boehm Goodnick for The Boston Globe)
End with Baked ziti
By Karoline Boehm Goodnick
Globe Correspondent / April 7, 2010

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All kinds of complex braised beef dishes have crept into the vast American recipe box. Sometimes the occasion calls for simplicity. This retro stew starts with beef chuck, a large, inexpensive cut with plenty of marbling, which softens by long, slow cooking. Brown pieces of the beef, stir in celery, onions, and tomato paste, and simmer gently. Instead of adding ... (Full article: 173 words)

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