This beef stew, the recipe from How to Cook Everything augmented with a whole lot of dried shiitakes, was a Fishner joint all the way: my brother and I collaborated in the kitchen to make a huge double batch of it (way too much, incidentally). Which is to say, it was all his fault that the beef came out dry and flavorless. Okay, fine, that’s not really true. I think we just picked out too lean a cut of meat. Dry meat aside, it was still delicious. I picked the beef out of my portion, and upped the amount of egg noodles. A fantastic meal, all things considered.