If you’re on Instagram and follow food people, you’ve probably heard of “The Stew.” It’s a NYT Cooking recipe created by Alison Roman, the genius behind “the cookie” that people went nuts for last year. Though it was published in fall 2018, you’ll still find it in people’s stories. Search “#thestew” in Instagram, and you’ll get over 4,000 results.
When we we first read the recipe, we didn't totally get the hype. Yes, it’s beautiful. Yes, it sounds delicious. BUT IT’S STEW. Stew isn't sexy.
After months of avoiding it, the Delish kitchen team finally tested the recipe. And, of course, we loved it. Ours wasn’t as pretty as the original-we let the onions get a little too golden, which led to a less than gorgeous shade of greenish yellow-but we didn't care. It tasted bomb.
Now, we kinda get why it's a big deal.
- It tastes amazing. The warmth from the turmeric, the richness from the full-fat (v important!!) coconut milk, and the kick from the red pepper flakes make for a killer combo.
- It's easy as hell.
- The two main ingredients come from cans-v approachable.
- You only need to chop three things. Again, easy.
- You won't crave a burger, or any sort of meat, afterwards. (I.e. You won't feel like you're missing out.
Touché, Alison Roman. You've done it again.