Warming Autumn Stews

Learning how to take advantage of those other cuts of meat


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Warming Autumn Stews About this time every year I go looking for meat, or rather start collecting it. I try to buy my beef and pork from local suppliers, and the best way to do that is by buying in bulk. While a pig has a lot of tender meat, a side of beef offers a more modest proportion, the remainder being meat better suited from braising or stewing. That means a fair amount of burgers of course, but I get much of my beef prepared for long savory stewing.

Sometimes it takes some inspiration to make the fourth of fifth stew of the month, and this small collection of recipes has certainly inspired me. Get set for some soul warming stewing this winter!

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  • Where nearby Clifton, NJ can we find butchers who sell fresh meat?

    Oct 18, 2013 at 11:49 AM

  • Try a dry to mostly dry rose for the cooking and drinking.

    Oct 18, 2013 at 3:52 PM

  • Snooth User: vin0vin0
    Hand of Snooth
    357808 7,028

    And always the classic Boeuf Bourguignon (including the bacon!)with the requisite burgundy.

    Oct 18, 2013 at 7:16 PM

  • Snooth User: napagirl68
    Hand of Snooth
    87843 2,860

    I have switched to grass-fed organic beef. It tends to be a bit leaner, and cooks faster. Many foodies like their beef finished with corn to give it better flavor. But being allergic to all fish/seafood, I learned that grass-fed beef is a very good way to get Omega 3's if you can't eat fish. Veg sources like flaxseed and borage are not well absorbed, so I am happy to eat my grass-fed beef!

    Nov 03, 2013 at 12:21 AM

  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 238,749

    It's all I buy as well. So much better tasting in my opinion, and as you say, really good for you too!

    Nov 03, 2013 at 12:41 AM

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