Food helps me think too!

You spend your last turn eating stew right from the pot. Delicious!

I’m not even gonna lie. It is a really delicious stew.

It’s among the best stew you’ve ever tasted in your entire life.

In fact, here’s the recipe!

2 pound (900 g) stewing beef, a sprinkle or two sea salt and freshly ground pepper, a splash of any vegetable oil, a few carrots - peeled and roughly chopped, a few stalks celery - roughly chopped, a few potatoes - peeled and roughly chopped, a few partsnips - peeled and roughly chopped, a few onions - peeled and roughly chopped, a 28 fluid ounce (796 ml) can of whole tomatoes, ½ bottle of hearty red wine, 3 or 4 cups (700 - 950 ml) beef broth, a few bay leaves, a few springs of fresh rosemary, a small jar of prickled baby white onions - drained, a few handful of peas - fresh or frozen.

Preheat a large think-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper. Add a splash of oil to the pot - enough to cover the bottom in a thin layer - and toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned. Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding meat and more oil as needed. Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add a lot of flavour to the stew.

Add half of the vegetables - reserving the other half - and all the browned meat to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary, and bring the pot to a simmer. Continue cooking until the meat is almost tender, about one hour, then add the remaining vegetables, the baby onions, and the peas.

Adding the vegetables in two batches allows the first batch to dissolve into the stew while the second retains its shape, colour, and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like.

And enjoy!