Red Wine Beef Stew with Onion, Golden Raisins, and A Side of Carrots

Beef stews routinely include carrots in the mix. But for this rendition, already slightly sweet with golden raisins and tarragon, I prefer to cook and serve them on the side. Simply poached in water with a few slivers of garlic, a dash of chili flakes, and a pinch of salt, carrots add the touch of … Continue reading Red Wine Beef Stew with Onion, Golden Raisins, and A Side of Carrots