When the temperatures drop, or you simply crave a meal that wraps you in warmth and rich flavor, a classic beef stew is often ...

Beef Chuck (2 lbs / 900 g, cut into 1-inch cubes): The main protein, becomes tender and flavorful when slow-cooked. The marbling ensures richness and depth of flavor. All-Purpose Flour (3 ...

The classic part of this beef stew is that it’s an old-fashioned American version, as in 1950s postwar family dinners. It's short on prep skills needed, but long on oven time and comfort.

The toast was chewy enough that you could use it to grab chunks of stew, packed with carrots, potatoes and beef. The aromatic stew tasted pho-like but was disorientingly thick with melted cartilage.

THE CONFIDENT COOK Recipe: A comforting pot of old-fashioned beef stew, slightly updated, is just what we need right now By Sally Pasley Vargas Globe Correspondent, Updated January 18, 2022, 1:00 p.m.