Here's a lovely recipe for homemade BEEF STEW made in my new pot!! You can use any pot for this recipe, by the way... Ingredients: - RICHARD PEABODY PECK III or KISS & TELL or SCARBOROUGH FAIR SALTOPIA Sea Salts to taste - 2 tablespoons balsamic vinegar - A glug of olive oil - 2 lbs. boneless beef, cut into 1 inch pieces for stew - 2 medium yellow onions sliced super thin - 1 cup red wine; I choose Cabernet for this recipe because I had a bottle already open! - 2 cups low sodium chicken stock - 1 pound potatoes, cut into chunks - ½ pound baby carrots - 2 stalks of celery cut into chunks - 6 garlic cloves, peeled and chopped Directions: First, you’ll need to brown your meat. Pour a healthy glug of olive oil into a heavy pot or Dutch oven over medium-high heat. Add the meat to the pot in a single layer then salt well to taste with your selection of SALTOPIA sea salt. I choose a blend of KISS & TELL and SCARBOROUGH FAIR! Cook, and turn as needed until all sides of each beef cube are well browned. It should take roughly 10 minutes. Then remove the beef from the pot and set it aside on a dish. Next, add the thinly sliced onions to the pot where the beef was browning. Add a little more olive oil as needed. Sauté over medium heat until the onions are brown and softened. Add your chicken stock, red wine and balsamic vinegar to the cooked onions. Bring this to a simmering boil. Lower the heat, add your browned beef back to the liquid, cover and cook for at least another 90 minutes. After 90 minutes, add your chunked potatoes, carrots, celery and garlic. Then re-cover and continue to simmer for an additional 30-40 minutes or until the veggies are softened. I love serving this along-side rice or couscous! It’s a feel good, winter warm dish!