Beef stew is the quintessential winter comfort food but I usually find it boring. I kept the classic vegetables like potatoes, carrots, and peas but ramped up the flavor of the stew by using boneless short ribs instead of the usual chuck, plus lots of full-bodied red wine and Cognac for the sauce. This is definitely the most satisfying beef stew I’ve ever made!
This dish simply speaks to us—a recipe that uses traditional Korean flavors but with a preparation that is wholly American.
If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.