When the temperatures drop, or you simply crave a meal that wraps you in warmth and rich flavor, a classic beef stew is often ...

The stew is a classic second course to accompany with potatoes, polenta, or mashed potatoes. With the pressure cooker beef ...

Yield: 8 to 10 cups, about 8 servings 3 pounds beef chuck roast, cut into 1 1/2- to 2-inch chunks Kosher salt to taste Freshly ground black pepper to taste 2 teaspoons olive oil, plus more if ...

When you talk about "stew" in Nigeria, you're not referring to a general recipe category but instead a specific group of pepper-and-tomato–based dishes made with meat, seafood, or poultry.

Add potatoes, carrots, lima beans and, if necessary, a little more broth, reseal cooker, bring to high pressure, and cook 15 minutes more. Rapidly release pressure. Stir in peas, if using.

Add the potatoes, carrots, celery, beef broth, Worcestershire, and chilli sauce, followed by salt and pepper as well as Italian seasoning. Pressure cook the beef stew with high pressure for about ...

Add potatoes, remaining cut carrots and lima beans and, if necessary, a little more broth, reseal cooker, bring to high pressure and cook 15 minutes more. Rapidly release pressure.

>> 2 tablespoons chopped scallions Place beef cubes in the pressure cooker. Add the red wine, kosher salt, black pepper and cumin and mix well. Place the lid on the pot, according to the directions.

A hearty beefy stew is just the ticket for a satisfying meal on a cool fall evening. We’ll be making warm, filling soups like this one all season long. Since this recipe can be ready in under an ...

The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.