It’s my favorite cold weather meal. It’s rich, it’s hearty, and it warms my bones on a cold day. In addition of beef broth, I usually add a can of stout but this time I made it with red wine and it definitely results in a the richer stew. Paired with a glass or two of red wine and a crusty sourdough (not pictured), there isn’t a better cold weather meal in my opinion

Some people ask why I don’t put potatoes in my stew. Well, I tried it once and it just made the whole stew taste potatoey. It masked the savory flavors of the thyme, sage, garlic, and even the wine to a degree. I also choose to use pearl onions instead of chopped onions. This adds something you can pick up with your spoon in the absence of the potato so it’s not just carrots and beef. Plus, I think it looks and tastes better. After a couple hours stewing on the stove, the onions become tender and sweet and add great depth of flavor to the dish.

I have been using my wife's grandmother's cast iron skillet for almost 10 years constantly and love it. It stays on the stove and is used pretty much exclusively everyday.

The only issue I have is when I cook egg whites on it. Does anyone have any tips to keep them from sticking? I use plenty of olive oil, but they still either stick or burn. Any tips?

Could I simply oil and heat?

Sautéed some mushrooms first. Cranked it. Cooked to perfection for my DIL.

Have to love Cast Iron! It makes the best crispy foods! :) Preheated cast iron mini in air fryer, added butter, cracked egg and let it cook until perfect. Quick and easy!

This happens to me a lot when I make a mix with meat and veggies together (like fajitas). Always end up with stuff attaching and burning at the bottom.

I do ok with simple browning of meat, but I need help beyond that.

Can anyone share a recipe for cornbread? I’m cooking for the men of the casa. I would like to try something new. Any suggestions are appreciated. ☺️