Category: Test Kitchen

Recipe, SFH Food Talk & Recipes, Sweets, Test Kitchen

A Magic Adventure in Azorean Pastry — Zesty Lemon Biscuits

If there’s one thing you can count on in the Serendipity Farmhouse Test Kitchen, it’s that the show will go on — even when Executive Chef Blondie is battling a head cold. That’s why, in our latest video, Sous Chef Fuzzy steps boldly into the spotlight to guide us through a cherished heritage recipe: Biscoitos de Limão, the traditional Azorean lemon biscuits.

Lemon Biscuits

Hi! Chef Blondie here. – Let me start by saying these aren’t your typical American cookies or biscuits. They’re crisp, lightly sweet, and built for dunking — the kind of biscuit that pairs perfectly with a strong cup of coffee and good conversation. And as Fuzzy explains, they’re also a delicious link to his Azorean heritage.

Fuzzy’s Azorean Roots

Fuzzy frequently visited his family in Massachusetts and stayed with relatives on his father’s side of the family. At family gatherings, most of the family members reverted to speaking Portuguese and Fuzzy didn’t understand a single word. The true universal language, however, was the love of good food. He was surrounded by Azorean relatives who baked, cooked, and talked with a passion that left a lasting impression on him, even if he didn’t always understand every word.

Then there was our 2002 trip to São Miguel. Fuzzy and I stayed in Ponta Delgada. Every morning we walked past a local bakery where the aroma practically grabbed us by the collar. Fresh bread, pastries, biscuits — the kind of smells that make you forget whatever plans you had and head straight for the counter. Those memories, vivid and warm, are part of what inspired today’s recipe.

Serving, Savoring, and a Taste of Community

Keep in mind, these aren’t sugary holiday cookies — they’re everyday companions to strong coffee, the kind Fuzzy remembers from family gatherings and Sunday visits after church.

Lemon Biscuits

In the Azores, these biscuits aren’t tied to a single occasion. They appear wherever people gather — after Mass, during visits, or whenever someone puts on a pot of coffee. They’re food, yes, but they’re also community.

From our farmhouse to yours, we hope these Biscoitos de Limão bring a little Azorean warmth into your kitchen. Chef Blondie approves. Sous Chef Fuzzy is already reaching for another.

Crisp, lightly sweet, and fragrant with real lemon zest. A traditional island biscuit meant for coffee, conversation, and keeping well in a tin.  

Eggs Jeannette
Main Dishes, Recipe, SFH Food Talk & Recipes, Side Dishes, Test Kitchen

How to Make Eggs Jeannette with the DASH Egg Cooker

Discover the art of making Eggs Jeannette—a classic French dish inspired by the legendary Jacques Pépin! In this post, Old Fuzz Face (Fuzzy) and I bring together Pépin’s timeless culinary techniques and the modern convenience of the DASH Rapid Egg Cooker to create a dish that’s both elegant and accessible.

Eggs Jeannette, named after Jacques’s mother, is a deceptively simple recipe that transforms humble hard-cooked eggs into a gourmet experience. It just takes a few ingredients—eggs, mustard, garlic, parsley, and a touch of vinegar. You’ll learn how to craft a flavorful filling and a silky sauce that elevate this dish to restaurant quality.

We walk you through each step, starting with Jacques’s method for hard-cooking eggs. Then we show how the DASH Rapid Egg Cooker can streamline the process without sacrificing flavor or texture. Whether you’re a fan of French cuisine, a homestead cook looking for inspiration, or simply someone who loves a good egg recipe, this video is for you.

Along the way, we share tips for presentation, seasoning, and timing—plus a few laughs and insights from the Serendipity Farmhouse Test Kitchen. It’s a celebration of tradition, innovation, and the joy of cooking with heart.

So grab your eggs, fire up your DASH cooker, and join us as we recreate one of Jacques Pépin’s most beloved recipes. Watch, learn, and savor the flavors of Eggs Jeannette—French comfort food at its finest!

👉 Watch the full video now. Then subscribe for more farmhouse recipes, kitchen gadget reviews, and culinary adventures from Serendipity Farmhouse.

Resources for Eggs Jeannette

Here are some videos featuring Jacques Pépin preparing Eggs Jeannette (Les Oeufs Jeannette):

  1. Jacques Pépin’s Oeufs Jeannette – A short demonstration on the Rachael Ray Show.
  2. Jacques Pépin Makes Eggs Jeannette – A detailed tutorial from PBS’s American Masters series.
  3. Making Eggs Jeannette with Jacques Pépin – A collaborative cooking session with Lidia Bastianich.

kitchen multitools
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

Multitools in the Kitchen: A Practical Man’s Take

By Old Fuzz Face – Serendipity Farmhouse Test Kitchen

It’s been a while since I sat down to talk practical kitchen matters with you fine folks. But today, the stars aligned—Chef Blondie handed me a task sheet that would make any sous chef sweat. Zucchini needed slicing for dehydration, cheese needed grating for pizza, and jalapeños—freshly fermented—were waiting to be chopped for the topping. That’s a full day’s work, and it got me thinking: what tools really earn their place in the kitchen?

What Are Kitchen Multitools?

Out in the work shed, I always carry my Leatherman multitool. It’s not flashy, but it’s reliable—pliers, screwdrivers, even a file. It doesn’t do everything perfectly, but when you need a job done quickly, it’s there. So I asked myself: do we have kitchen multitools that live up to that same standard?

Turns out, we do. I put two contenders to the test: the Home Wave 16-in-1 chopper and the Susteas Rotary Cheese Grater. Both claim to be multitools. Both promise to slice and grate. But which one actually delivers when dinner’s on the line?

Let’s start with slicing. For dehydrated zucchini chips, I need thin, consistent slices. The Home Wave, with its mandoline attachment, did the job—but it took time to set up, and the slicing motion wasn’t as smooth as I’d hoped. The Susteas, on the other hand, spun through the zucchini like a champ. Its rotary action and dual-blade setup made quick work of the task, and the suction base kept it steady on our granite counter.

Then came the cheese. Parmesan isn’t easy to grate, and the Home Wave struggled. I even managed to poke myself on one of its sharp points—nothing serious, but a reminder that safety matters. The Susteas? It shredded that Parmesan like it was born for the job. Fast, clean, and no bloodshed.

Now, let’s be fair. The Home Wave does things the Susteas can’t. It dices onions, chops carrots, and even separates eggs. It’s a true multitool in that sense. But when it comes to slicing and grating—the tasks I needed today—the Susteas was faster, safer, and more efficient.

Kitchen Multitools – What’s the Verdict?

So what’s the verdict? Keep both. Each has its strengths. But if you’re looking for a kitchen multitool that behaves like a Leatherman—ready, reliable, and focused—the Susteas earns its spot.

And now, as promised, here’s the recipe for those zucchini chips we’ve been talking about. They’re simple, tasty, and perfect for preserving your harvest. Just scroll down and give it a try.

Until next time, keep it simple, keep it practical, and happy cooking.

Now that you’ve seen me slice zucchini with both the Home Wave and the Susteas multitools, it’s time to put those slices to good use. We’re making zucchini chips—crispy, tangy, and perfect for snacking or storing. This recipe is simple, practical, and tested right here in the Serendipity Farmhouse Test Kitchen.

sous vide
SFH Food Talk & Recipes, Test Kitchen

Unboxing the Anova Nano: A Sous Vide Birthday Surprise

For years, we’ve watched sous vide cooking on various shows and wondered if it could fit into our homestead lifestyle. With a freezer full of meats and a curiosity for precision cooking, it was finally time to give it a try. The Nano seemed like the perfect entry point—affordable, well-reviewed, and simple enough for beginners.

Inside the box, we found the immersion circulator itself and a quick start guide. No frills, no fluff—just the essentials. We also discussed the accompanying app, which has recently received mixed reviews. But here at Serendipity Farmhouse, we prefer hands-on cooking over remote control. If we’re going to cook, we’re going to be in the kitchen.

sous vide

I demonstrated how the Nano clamps onto a pot and explained its digital controls, water level markings, and cord length (which, thankfully, is generous enough for most kitchen setups). We even brought out a second box—a birthday bonus accessory to help retain heat during cooking.

Tonight’s dinner? New York strip steaks, cooked sous vide style. We won’t be filming that part, but rest assured, we’ll report back with results once we’ve mastered the technique.

This video marks the beginning of our sous vide journey, and we’re inviting you to come along. Whether you’re a seasoned pro or just curious about cooking under vacuum, we hope you’ll enjoy the laughs, the learning, and the love that fills our kitchen.

Stay tuned for more sous vide adventures, and don’t forget to like, comment, and subscribe. Together, we’ll make the Serendipity Farmhouse Test Kitchen world famous—one gadget at a time.

black-eyed peas
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Let’s Make Some Fantastic Instant Pot Black-Eyed Peas!

There’s something undeniably comforting about a warm pot of black-eyed peas and ham, simmered to perfection. It’s a dish steeped in tradition, carrying stories of resilience and prosperity from kitchens across the South. And today, in the Serendipity Farmhouse Test Kitchen, we’re putting our own spin on this time-honored meal using the Instant Pot.

This isn’t just another recipe—it’s a special creation we crafted for our dear neighbor’s birthday. She loves black-eyed peas, and what better way to celebrate than by bringing together rich, smoky ham, thick-cut bacon, and tender black-eyed peas in a dish that tastes like home?

Using the Instant Pot, we cut hours of cooking time down to just 18 minutes of pressure cooking. (Of course there was some warm-up and natural release time.) But don’t be fooled—every bite is bursting with flavor and tradition, thanks to the careful balance of ingredients. Smoked ham brings depth, bacon adds richness, and a slow natural pressure release ensures the peas are perfectly tender.

But this isn’t just about efficiency—it’s about honoring history. Black-eyed peas have been a Southern staple since the 18th century, praised by Thomas Jefferson and relied upon during the Civil War. From slow-simmered Dutch oven methods to the modern speed of the Instant Pot, this dish carries generations of flavor.

Now, we want YOU to join us in the kitchen. Watch our latest video as we bring this Test Kitchen Project to life, sharing tips, history, and a taste test that proves just how satisfying this dish can be.

Watch the full video and Happy Cooking!!

This dish is high in protein and fiber, making it a satisfying meal. The sodium content can be adjusted by using low-sodium broth or reducing added salt.
rapid egg cooker
SFH Food Talk & Recipes, Test Kitchen

We Tested the Rapid Egg Cooker: Should You Get One?

Wonderous Daughter #2 gifted my dear Chef Blondie with one of our favorite kitchen gadgets, the Rapid Egg Cooker made by DASH. In this post, Miss Blondie and I share our fondness for this versatile gadget. We were greatly pleased by its affordability, efficiency, and stunning results in cooking eggs.

Hi! Old Fuzz Face here. Chef Blondie and I aren’t alone in loving kitchen gadgets. From responses to a survey we took, we know that there are those out there who share the same interests. So, that’s why we made a YouTube video about the Rapid Egg Cooker. It’s one of the newest and most used gadgets in our vast collection.

What to Know about the Rapid Egg Cooker

Chef Blondie and I were surprised to learn about the amazing versatility and functionality of the egg cooker. It can produce hard-boiled, soft-boiled, poached eggs, and even scrambled eggs. The gadget is user-friendly, boasting an all-in-one design for easy storage, operation, and cleanup. In our video we demonstrate the cooking process step-by-step. We give hints on how to pierce the eggs correctly, measure the water for different cooking preferences, and ensure safe operation.

rapid egg cooker

Our video emphasizes the importance of following the manufacturer’s instructions to avoid unintentional hazards. We show you the steps to achieve perfectly cooked eggs that look visually appealing. For example, because the cooker uses steam instead of boiling water, the device prevents unsightly green edges typical of stove-boiled eggs.

Key Insights

Here are some of the key insights we uncovered during our extensive testing:

  • Versatility in Cooking: The Rapid Egg Cooker is an all-in-one solution for various egg types, catering to diverse culinary preferences. This versatility makes it an essential tool for families or individuals who enjoy multiple egg styles without needing separate appliances for each type.
  • Cost-Effective Kitchen Tool: With a price point under $20, the cooker offers a budget-friendly option. It’s perfect for those looking to enhance their kitchen efficiency without overspending on expensive gadgets.
  • User Safety Awareness: Because the Rapid Egg Cooker uses steam, use proper care and safety procedures. This is especially true while handling the cooker and sharp piercing tools.
  • Ease of Use Instructions: In our video, Chef Blondie provides clear, methodical steps for operation, highlighting crucial actions such as not locking the lid during cooking and ensuring that the eggs are placed properly in the boiling tray. This clarity is essential for first-time users wanting to optimize their cooking results.
  • Increased Gadget Collection Awareness: The mention of multiple gadgets highlights a trend in modern cooking where small appliances facilitate culinary endeavors without requiring extensive skill or space. It’s an important consideration for those who are increasingly focused on convenience and practical cooking solutions.

Summary

The way we see it, our test of the Rapid Egg Cooker not only shows how to use this novel gadget, it hopefully will inspire you to explore the culinary potential that such convenient appliances can offer. We know that many traditional cooking methods are irreplicable, yet we also understand that embracing technology in the kitchen can lead to a more enjoyable and efficient cooking experience, one egg dish at a time.

In closing, Chef Blondie and I hope to test many other intriguing kitchen gadgets as we add them to our kitchen appliance collection.

Until then – Happy Cooking!!

Tuscan portobello stew
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Quick & Easy Meatless Meal – Chef Blondie Shows You How

Join us in the Serendipity Farmhouse Test Kitchen as we prepare a delectable meatless meal. Try out this Tuscan Portobello Stew – it’ is a perfect dish for Lent.

meatless meal

Hello my friends! Chef Blondie here. Welcome to our test kitchen. In this post and the accompanying video we’re going to test a recipe from the Taste of Home called Tuscan Portobello Stew. We’ve never made this before, but it looked enticing to me. It’s meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, “Let’s give it a go.”

Tuscan Portobello Stew – Recipe Highlights

What sets this recipe apart? Our rigorous testing uncovered many good things. Here’s what we found:

  • Tuscan-Inspired: This dish is infused with the rustic flavors of Tuscany; it’s a culinary journey to the Italian countryside.
  • Lenten-Friendly: We found it to be a nourishing meatless meal that’s perfect for those days of abstinence during Lent.
  • Farmhouse Simplicity: This is a simple, one-pot meal using fresh ingredients, right from our country kitchen.

Why You’ll Love It

Are you going to like this dish? While tastes differ, some things like a warm hearty stew seem to make most people happy. Here’s why we think you’re going to love this dish;

  • Healthy and satisfying: Going back for seconds of this dish is not a problem. It’s full of goodness.
  • Bursting with rich, earthy flavors: – I just love portobello mushrooms, and this dish gives you that rich flavor you can’t resist.
  • Ideal for vegetarians and vegans: This dish will add some excitement and variety to your menu.
  • Perfect for cozy family dinners: It’s not necessary to wait for a cold night in winter to have this dish. It would be good on any day of the year.

Check out our video.

In our video, I will guide you through the steps of creating this hearty and flavorful stew. And while you’re watching you’ll have the opportunity to learn about our granddaughter’s recent European travels.

If you’re looking for another Lenten meal idea, check out How to Make Jacques’s Lentil Salad.

We tested this recipe from the Taste of Home. We had never made a stew like this before, but it looked enticing. It's meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, "Let's give it a go." - We found this to be be a hearty and nutritious stew perfect for a meatless menu, especially during Lent.

Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Easy and Tasty Creamy Mushroom Gnocchi by Chef Blondie

This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. Yes, once again the culinary wizards, Chef Blondie and Sous Chef Fuzzy, embarked on a delicious adventure in their cozy farmhouse kitchen. With a shared love for Italian cuisine and a desire to perfect their homemade gnocchi, they set out to create a dish combining the comfort food feel of homemade gnocchi with the richness of fresh cream and savory mushrooms.

This is what we did with our homemade gnocchi

Hi! Chef Blondie here. This is the follow-up to our post How to Make Gnocchi and our YouTube video here. In this post we pick up right where the newly made gnocchi is boiled and drained.

gnocchi

At this point, we sauté garlic and sliced mushrooms in butter. When the mushrooms have become tender, we add the gnocchi and continue cooking. Finally, the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper to taste and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. – 

Sounds delicious, doesn’t it?

It’s a Generic Cream Mushroom Gnocchi Recipe, but…

This was a little bit of impromptu cooking. After we made our fresh gnocchi, we wanted to show what we could do with it. So, we came up with a very quick recipe called Creamy Mushroom Gnocchi. It’s a generic recipe that’s quick and simple to make. It may be generic, but it’s uncommonly good. We think you will find it quite tasty and like it just as much as we do. – Make sure you watch the video to see the step-by-step process.

A Couple of Words about Ingredients

The ingredients for this creamy mushroom gnocchi provide an incredibly wonderful flavor yet they’re readily available and quite simple in nature. For making our gnocchi dish we used:

  • Homemade Gnocchi: One pound of fresh homemade gnocchi was all we needed. We don’t think store-bought gnocchi would be as well suited for this dish
  • Butter: We used two tablespoons of butter. The mushrooms soaked up so much of the butter, we needed to add a bit of EVOO to keep the ingredients moist.
  • Garlic: One clove of garlic minced well went into this dish. Add more if you like.
  • Mushrooms: This recipe calls for one cup of sliced mushrooms. We used button mushrooms but cremini mushrooms would work just as well.
  • Heavy Cream: A half cup of heavy cream works perfectly.
  • Seasoning: We used salt and pepper to taste. There’s room to be more creative here.
  • Garnish: We didn’t have any fresh parsley, but that would be great for a garnish. We had to use some dried parsley instead.
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. The gnocchi is first boiled, then sautéed to create a golden exterior. Sliced mushrooms are cooked until tender, and the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. - Sounds delicious, doesn’t it?

homemade gnocchi
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Gnocchi

Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨‍🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!

Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.

how to make gnocchi

In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen

Why make homemade gnocchi?

Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?

  • Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
  • Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
  • Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
  • Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
  • Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.

Talking Taters

I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!

Ingredients for Homemade Gnocchi

Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie

Video Step-by-Step Instructions

Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!

Resources

There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi

We've used store-bought to make many different recipes. For example, our post And the morel of this story is ... shows how gnocchi was the perfect ingredient to go along with some morel mushrooms we received as a surprise gift. We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.
thermal cooker
RV Living, SFH Food Talk & Recipes, Test Kitchen

Exciting Christmas Gift: Tayama Thermal Cooker Unboxed

Hi everyone, Old Fuzz Face here! This Christmas, I received the perfect gift from my beautiful Miss Blondie—a Tayama thermal cooker. As a practical man, I couldn’t wait to unbox it and share it with you.

In our video, I unboxed my new Tayama TXM-70CFZ thermal cooker. That video and this post will answer most of your questions about the thermal cooker and its uses. Later this week, Chef Blondie and I plan on preparing a test meal with it. So, make sure you come back to see how Chef Blondie and the SFH Test Kitchen staff evaluate this thermal cooker’s performance.

Remember to subscribe to the Serendipity Farmhouse blog and to our YouTube channel.

Thermal Cooker Unboxing

Let’s dive into the unboxing! I won’t describe every single detail, but I’ll give you an overview of what I found inside. Opening the box felt like Christmas morning all over again. – As usual, my cat, Mr. Monte, was there, ready to steal any stray pieces of styrofoam or plastic wrapping. Here are the main items I found inside.

The first item I found was the Insulated Carry Pot. This is the unique component of a thermal cooker. It provides the insulation needed to ensure continuous cooking over an extended period of time.

The primary component of this thermal cooker is the Large Inner Cooking pot. It is similar to the inner cooking vessel on an Instant Pot. But, unlike that pot, you can use it on a stovetop for bringing food items to a boil or to to brown meats and saute vegetables.

thermal cooker
thermal cooker

The Small Inner Cooking Pot serves two purposes. You can use it to prepare a second course to accompany the food cooked in the large inner cooking pot. It can also be filled with boiling water to increase the amount of heated mass in the insulated carry pot. This ensures that the inner temperature is maintained over an extended period.

Product Overview

Now, let’s take a closer look at the Tayama Thermal Cooker. This model has a 7-quart capacity. It’s stainless steel construction ensures it can withstand regular use. One standout feature is the energy-saving design.

Unlike traditional cooking methods, this cooker uses heat retention to cook food without continuous energy, similar to a slow cooker but more energy efficient. This design is ideal for use in an RV and perfect for families, campers, and outdoor enthusiasts.

Originating in medieval Europe with the concept of a “haybox,” modern thermal cookers have evolved, using advanced technology to improve efficiency and effectiveness. With rising energy costs, this thermal cooker is a fantastic way to save on your gas or electric bill.

Stay tuned for our next video, where we’ll test this cooker with a simple beef stew recipe. As always, our reviews are completely unbiased as we have no sponsors or affiliates.