A fragrant beef stew that brings bold flavor and melt-in-your-mouth tenderness When winter calls for something warm, rich, ...

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

A pepper-infused stew is delightful, but for full flavor author and chef Kardea Brown recommends a two-phase process that ...

I’m calling this recipe “simple” because if we leave out the salt, pepper, oil for searing and butter for sautéeing ...

In a medium pot (I like to use cast iron), heat oil over medium heat. Add meat, and brown on all sides. Once meat is browned, add alcohol, broth, Worcestershire sauce, garlic, and onion to the pot.

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

Considering the end results, making the perfect beef stew—rich in flavor with tender vegetables and fall-apart meat—is relatively easy to do. As you prepare to celebrate St. Patrick's Day this weekend ...

Mary Berry's beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. Cut the beef into 2.5cm/1in chunks and trim off any excess fat.