11/10/11 • SAUSAGE STEW From the Oct., 2011 Food & Wine I tend to think of stew as a uniquely American creation. This may have something to do with the fact that one of the first stews I ever knew and loved was a classic beef variety that the housekeeper at my dad and step-mother’s house used to make for us when I was a kid. Her name was Helen and while I can’t claim to ever having been one of her favorites (she
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