I don’t know about you, but I’m loving this cooler fall weather. There’s something just so cozy about having to pull on a sweater on my morning walks, and even though I’m no… ...

This time of year, the shifting seasons call us to slow down and bundle up — and these fall stews bring the cozy vibes into ...

Tender golden drop biscuits sit on top of a savory beef and vegetable stew in ... You might want to know how to prepare this beef and drop biscuit ... then rewarm gently at 350 F, covered, ...

Beef stew is a classic cold-weather dish. ... You can also serve the stew with crackers, biscuits or cornbread. Weeknight pasta: This easy lasagna takes only 30-minutes and one pan ...

I don’t know about you, but I’m loving this cooler fall weather. There’s something just so cozy about having to pull on a sweater on my morning walks, and even though I’m no… ...

This slow-cooker beef stew recipe certainly satisfies when it's chilly outside. Each spoonful delivers tender bites of beef, creamy potatoes and chunky vegetables in a rich mustard-seasoned broth.

Beef stew is often better the next day, after ingredients have mingled all night. Let the stew come to room temperature and then refrigerate overnight or up to 3 days.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 ½ hours.

A savory beef stew, plopped on top of buttery mashed potatoes (or polenta, noodles or rice), is soothing like that. Image. Red onions add a bit of sweetness to the stew.

Cut the meat into 1 to 2 inch cubes, and then mix them in the flour, salt and pepper. Brown the meat, and then cover it with water. Let it simmer for 2 hours.