You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. It’s a good idea to stick to the meat and booze combinations I’ve given you, but if you want to pick and mix the herbage feel free! Meat should be cut into approximately ¾-inch cubes and packages from most grocery stores are often about that size.
In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just delicious and tender without browning it first, so I’ve removed this usual stage from these recipes.