I’ve never been to Seattle but I imagine it’s like what I see on TV: rainy. If that’s what Seattle feels like, Chattanooga certainly feels like that now. As I write this IT IS POURING OUTSIDE. The rain is OK if I’m staying inside but I swear, it really puts a damper on my day/night when it’s pouring outside. Actually, I’ll just say it: I hate the rain. I know it’s necessary sometimes but between navigating in and out of the car AND my hair, the rain is terrible.
But it’s better than snow.
When it’s cold and rainy there are many foods that I find comforting. Until recently, beef and bacon stew was not on that comfort food list but it is now. This stew smelled ridiculously delicious and from the first bite, I was in love. It was one of those ‘I need to close my eyes moments’ when I tasted for the first time. I remember my parents making beef and vegetable stew growing up and even though I’m sure I enjoyed it, I never had a hankering to try it on my own.
I’m already planning to make this again…real soon.
How to: beef and bacon stew
First things first: what exactly is the difference between soup and stew. Do you know? I did some research (actually very little research) and I found that they’re both obviously are very similar but the main thing that sets them apart is liquid. Stews have less liquid than soups. They also usually contain larger cuts of meats and veggies than a soup does. While soups don’t have to take a long time to complete stews are usually cooked for a longer period of time. All-in-all, soups and stews are very similar but they do have some key differences which make them unique in their own ways.
One of my favorite content streams from Bon Appetit is Basically. It’s a cooking site that really shows you how to make cooking really easy. They also break down recipes in an attainable way. That’s where I first got the idea to make beef and bacon stew. They break down each step in a clear and concise way. It’s pretty awesome. I pretty much made the stew using the easy instructions from Basically. The only real change I made was deciding to use 2 onions instead of 3. What really piqued my interest about this stew is the use of miso. Note to readers: always keep some miso in the fridge.
Writing about this stew is really making me crave it again. Especially with this yucky weather outside. I could really use something warm and comforting right about now. Get the full recipe at over at Basically.
