This slow-cooker beef stew recipe certainly satisfies when it's chilly outside. Each spoonful delivers tender bites of beef, ...

Beef stew may seem straight forward enough, but here are some of the most common mistakes to keep in mind next time you're cooking it in the kitchen.

It is important to brown the beef and not stew it. Remove the meat from the ... of fat so will be meltingly tender, but any sewing steak or cuts will work well. If you want to thicken the sauce ...

For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes. Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and ...

Beef and barley ... labeled “stew meat.” These are precut cubes of meat that are too tough for searing and serving right away—typically chuck roast or top/bottom round—but become meltingly ...

The beef is so tender in this stew that you can eat it with a spoon. As it is long cooked, cuts of beef like blade steak, shin steak and chuck steak will all work in this recipe. This recipe forms ...

The incorporation is simple: after you've bought your steak ... is technically a kind of stew). Affordable options like bottom sirloin flap, beef chuck, round, or skirt steak all fit the bill ...