Bon Appétit

Why Beef Chuck?  1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 minutes. The opposite is true with beef chuck.  A Note About Flour   Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. 😉The potatoes add enough heft and heartiness. Wine Isn't  Completely  Necessary Wine helps develop richer, more complex flavors in your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. So yes, that half glass of Pinot from September will work just fine. Make-Ahead Potential This recipe makes amazing leftovers. And yes, you can make it ahead! Cook it completely, then cool the stew to room temperature

This beef pilau rice is a mouth-watering rice dish cooked in broth and seasoned with oriental spices.  The spices include cardamom, cinnamon, star anise and cloves to mention but a few. Depending on the Pilau recipe, it may contain fish, chicken, vegetables, and even dried fruits like raisins.  If you have never heard of pilau rice, come closer…let me show you some but before that, here’s a little background. This Pilau rice recipe is so easy to follow and will give you the most flavorful rice dish you can ever dream of. The Origin of Pilau Recipe Pilau rice originates  from Persia , but it’s popular in so many other races like the Arabs, Greeks, Turks, Afghans, and Indians.  This delicacy has been a staple on the Kenyan tables for a very long time, and we serve it on special occasions and weddings. Traditionally, we use long grain rice to make beef pilau rice or any version of pilau rice.  There is a brand of rice in Kenya called “Pishori rice,” and that is what