Good Ol’ Beef Stew
Certain recipes are worth keeping old school and unchanged for generations. Like this humble and timeless Burmese beef stew recipe that hugs and comforts you just by the thought of knowing that you made it the very same way our mothers were taught by their mothers.
The cooking usually takes 2-3 hours, depending on the size and cut of the meat, but your focus and patience in the first 30 minutes will decide if the stew is going to be a make or break. After that, slowly and gently simmering away the combined forces of caramelized onions, aromatic herbs and spices, fresh marinade and well-seared meat becomes easy peasy.
Few hours later, the beef becomes tender and succulent, potatoes soft, the gravy thick and hearty and the whole stew heavenly aromatic, letting you chew less and savor more on the flavors. Start off strong, then victory and a delicious pot of beef stew is all yours to enjoy. Rice is the Juliet to the Romeo of Asian stews and curries, so heaven forbids separation of the two.