Our ultimate beef stew becomes even more delicious when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. Photo by Jeff Coulson.
This is my favourite recipe from the original Best of Bridge cookbook. I thought it was already posted here at Zaar, but since I cant find it I want to make sure its included; Ive only modified it sli(Chicken Soup Barley)
Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas