We’re THISCLOSE to being over all the comfort food of winter. (Noticed I said almost!) We had another late season snow this past weekend, and something comforting was calling our name. This time we pulled one of our favorite beef stew recipes from one of my go-to cookbooks by Ted Allen. Usually, if I make beef stew, the recipe uses red wine, tomato paste and lots of other aromatics, but this recipe is a unique variation because it calls for Belgian beer instead of wine, and bread is used as the thickening agent instead of flour. It’s easy to assemble, and it is DIVINE.