So I spoke with Dan Wilson, a chef and restauranteur from London, about the secret to an ultra-tender beef stew. He assured ...

Beef stew and pot roast both start with large cuts of meat and tender root vegetables in a savory broth. But there are also ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

Korean beef stews like yukgaejang take hours if not days to cook, so brisket and tougher cuts of meat are ideal for the best ...

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds ...

For the beef stew, heat the oil and butter in ... Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking ...

And the beef stew. It seemed a little richer ... Just remember to cut the meat and vegetables a little bigger than usual and let it cook a little longer, you’re in no hurry.

Wilson explained, “Always start cooking your beef when it reaches room temperature. The colder it is when added to the stew or placed in the pan for searing, the more stress the meat will ...