Tonight we’re cooking (well, Joe’s cooking) this tantalizingly imprecise recipe from the “Family Heirloom” section of Rachael Ray‘s website. Seems to be nothing more than a beef stew with a crust on it (crust not pictured). Or maybe it was supposed to be a pot roast with a crust on it? The instructions about how much liquid to add — “until the potatoes are covered” — are ambiguous. The first layer of potatoes, on the bottom, or the top layer of potatoes, on the top? We opted for the latter. Instead of water, we used Negra Modelo and lots of chicken stock, too. And three cloves of garlic. Just because, you know, the English.