No, I will not show you what this looks like yet. 

Striptease stew

I know how it goes. I talk about my favorite recipes, and I hear “Not photogenic!” “Not attractive!”

Funny, in an industry where people so freely use the term “food porn,” I keep hearing that there’s nothing pretty about a piece of meat. 

So for this stew, (you’ll find the official recipe in Joan Nathan’s classic Jewish Holiday Kitchen), we’re trying something more seductive. 

 

Cut two pounds of chuck meat into 1- or 2-inch chunks. (At most — ahem — meat markets, they will do this for you. Just make sure it’s chuck; the precut stew meat is sometimes a leaner cut.)  Slice three onions. Sprinkle the meat with salt, and brown it along with the onions in a large stew pot. Brown it in margarine if you keep kosher; butter if you don’t. I use butter. (Sorry, dad, but you know you should have stopped reading at the headline.) Add water to cover the meat, and simmer, uncovered, one hour.

Take a few sweet potatoes. Really sweet potatoes.

 

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