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

For this red wine–beef stew, Pépin recommends using the flatiron ... Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1 ...

Open a bag of washed, ready-to-eat salad to go with the stew ... lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender. Return the beef to the skillet and add the ...

Perhaps it’s the luck of the Irish, or maybe it’s just a really kind and accommodating chef — but, either way, Westchester Magazine has obtained the exclusive recipe for Susan Lawrence Gourmet Food ...

Set aside until the beef stew has simmered for one hour.After that hour, add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered ...

Mary Berry's beef stew is smart enough to serve for a dinner ... Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it ...

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 ...

Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is ...