This one-pot beef stew recipe will ease you right into fall – TODAY

Chef, cookbook author and restaurateur Ryan Scott is swinging by the TODAY kitchen to share a few of his favorite early fall recipes. He shows us how to make braised beef stew and roasted asparagus with a delicious pistachio pesto.

Pinot-Braised Beef Stew with Baby Potatoes and Pearl Onions

Nathan Congleton / TODAY

When the weather starts to turn a little chilly, I can’t wait to make a giant pot of this beef stew. I portion it up and freeze some for my wife to warm up and feed our little one on busy weeknights or when I’m traveling. It’s the perfect make-ahead comfort food for fall suppers.

Quick-Roasted Asparagus with Pistachio Pesto

Nathan Congleton / TODAY

I don’t have a lot of time, but I love to make healthy and delicious food for my family. The great thing about this recipe? I can make a big batch of pesto and keep it in my fridge or freezer, then cook up a batch of any seasonal veggie (asparagus is one of my favorites) in five minutes using my quick-roasting method. When cooking is this easy and delicious, there’s no excuse to not eat your veggies!

If you like those easy autumn recipes, you should also try these:

Maple Glazed Hasselback Butternut Squash

Nathan Congleton / TODAY

Quinn Daly's Chicken Pot Pies

Nathan Congleton / TODAY

Let’s block ads! (Why?)

Source link