Wow, That's Stew!

I made this for the second time tonight. Amusingly enough, it's been almost a year to the day since my initial attempt. A few minor adjustments (a bit less thyme and rosemary; a bit more tomato paste; 2.71 lbs of stew meat; a dash of red pepper flakes) have resulted in a stew of divine proportions. This is the kind of stew you need a fork and knife to eat. I get full after a few bites - paired with some decent bread, a modest bowl is a surprisingly filling meal. I expect to survive off the vat I made for the next week and a half. The broth is rich, dark, and filled with layered complexity of flavor. Unbelievable. I could go on and on about this stuff.

But, thankfully for you, I will not.

It's also incredibly easy, as long as you have a couple hours to kill.