Cooked up a big batch of superb Beef Stew (my opinion) for the family crowd yesterday, to be served today for birthdays. A stew always benefits from a day's rest. I do it the Frenchie way with the cheapest cuts of meat, lardons, lots of pearl onions, porcini mushrooms, Cotes de Rhone - all the best stuff. My concoction is also good for the unwanted cuts of venison.
I slow cook it, low heat, for 6 or 7 hours, let it rest for 24 hrs, and serve on egg noodles, Italian or otherwise.
However, I somehow stumbled on recipes for liver 'n onions. I love calves liver and onions, with a side of mashed taters. (Me like chicken liver too, but that's another story.) The trick to tasty calves liver is the same as for foie gras - crispy on the outside and pink on the inside. That means high heat, quick cooking. I like liver in chunks, not slabs.