SAN FRANCISCO (KCBS)— Winter is certainly the perfect, cool weather time to make stews. Stews are heartwarming, delicious and really feel like home. What else is there to say?
In order to make the process a little easier, what I propose is to make a make-ahead stew base. I’ve braised as much as four pounds of boneless meat with some onions and garlic and whatever kind of liquid you like. It could be water, red wine or beer then freeze that after it’s cooked in one-pint containers.Comments