The stylist shares a family recipe for stew she keeps coming back to.
Laura Stoloff has always been guided by curiosity. The stylist splits her time between London, New York, and her home in the English countryside where she finds comfort in the simple things in life. Known for her polished, minimalist aesthetic, Stoloff pairs classic, functional silhouettes with modern accessories. She has collaborated with luxury houses such as Chanel, The Row, Another Tomorrow, Agmes, and Deveaux, and has brushed shoulders with photographers such as Andrew Jacobs, Sarah Blais, Clement Pascal, and Annemarieke van Drimmelen. What is her go-to comfort food after a busy day on set? The multi-hyphenate creative shares her family recipe for stew, a treasured meal she grew up with. “I’ve now brought it to the English countryside for dinner parties with my husband and his friends,” she tells Family Style, adding “It gives off the most amazing aroma.”
Ingredients
- 2 pounds round steak, cut into 1-inch cubes
- 1 yellow onion, quartered
- 4 carrots, cut into 1-inch slices
- 4 stalks of celery, cut into 1-inch slices
- 1 green bell pepper, seeded and cut into 1-inch pieces
- ¼ cup fine, dried bread crumbs
- 1 pound medium whole mushrooms
- 1 and ¼ teaspoons salt
- ¼ teaspoon freshly ground pepper
- 1 can (14 ½ ounces) plum tomatoes, coarsely chopped, with juice
- 1 cup dry red wine
Instructions
- Preheat oven to 300 degrees.
- Combine all ingredients in a large, lightly oiled Dutch oven or 4-quart casserole, stirring to mix well.
- Cover and bake for 4 hours. Do not uncover while baking.
- Serve over mashed potatoes.