Beef & vegetable stew

Braising transforms inexpensive, tougher cuts of meat into fall-off-the-bone tender deliciousness. Braises are even better when prepared a day in advance, which allows the flavors to really come together. If making ahead, store the meat in the sauce to keep it moist. If you’re accustomed to using beef chuck in stews, consider lean top round steak as a healthier alternative. It’s quite juicy, with great beefy flavor and texture that stands up well to braising, so you’ll love the result. Make a double or triple batch of this and freeze in containers for a future meal or two.