Texas Beef Brisket Chili

By Sheri on October 11, 2008 8:50 AM | | Comments (0)

This stew was the cover photo for the October issue of Bon Appétit. I wanted to make it as soon as I saw it. We don't eat very much beef - usually just filet mignon, beef stew in the winter, and an occasional hamburger. This stew took a long time to cook, so I made it a day ahead and just re-heated it. Which results in a better stew anyway. It was excellent. I like my stew to have just meat with a thick gravy and maybe one or two vegetables. The meat should be the star.

Categories

Beef , Soups and Stews

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This page contains a single entry by Sheri published on October 11, 2008 8:50 AM.

Lemon-Ginger Poached Halibut with Leeks & Spinach was the previous entry in this blog.

Roasted Salmon with Shiitake, Leek & Arugula Salad is the next entry in this blog.

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