Boeuf Bourguignon is one of those dishes that sounds fancy but is surprisingly simple to make at home. This classic French ...

The smoked paprika in this beef stew adds no real heat, just deep, smoky notes that go well with the beef and potatoes. The cider and ginger add subtle sweet notes. Most stews call for tougher cuts of ...

Slow-cooked soups and stews are on repeat from now through March in my kitchen, and Simply Recipes’ most popular cozy winter ...

Julia’s version is the definition of a perfect beef bourguignon — deeply flavorful and unmistakably classic. The velvety ...

Most stews call for tougher cuts of meat, which tenderize during long simmers. This version saves time by using a more tender cut of beef. If you’d rather let it simmer for a while, use the cheaper ...

This week's e-newsletter has another recipe for Irish stew, too, but this one is different. You can use beef instead of lamb, and you can bake it in the oven or in a slow cooker. And the broth has ...

2 pounds beef stew meat or 1 (2- to 3-pound) chuck roast, cut into small pieces 6 to 8 potatoes, peeled and cut into small pieces (4 to 5 cups) 1 small onion, chopped, or 1 to 2 tablespoons dried ...

13:34, Sun, Oct 13, 2024 Updated: 15:23, Mon, Oct 14, 2024 Autumn is a time to stay warm indoors and eat your favourite comfort food, and there is no food more comforting than a hearty beef stew.

In the second installment of Ask Kenji, the cookbook author Kenji López-Alt tackles tough questions about tender meat. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career ...