So the first thing I ACTUALLY cooked for 2023 was a pot of beef stew on New Year’s Day. One year I made the traditional black-eyed peas and collard greens for New Year’s Day, and nobody ate it except me, so I haven’t bothered again. The cold snap we had over Christmas had me hankering for all sorts of hot comfort food, even though the weather here for NYD was quite mild.
Stew is always better a day or two later, and this was no exception. I warmed some up for my lunch a couple of days later, and it was delicious. I noticed that The Kitchn did a comparison of beef stews last week, too, and they chose Ina Garten’s recipe as the best one. The recipe I use is very basic, but the next time maybe I will give hers a shot.