With the cooler weather headed our way (or already here depending on where you live), this stew is just what the season calls for. Flavorful, simple to prepare, hearty, and a classic cozy meal ...

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.

Beef stew begins on the stovetop and ends in the oven, and compared to pot roast, it involves one extra step: The raw beef is cut into bite-sized cubes, which are then dredged in a thin coating of ...

A good beef stew hits the spot like nothing else during the chilly months of the year. Simply Recipes / Mihaela Kozaric Sebrek You can keep your steak. If there's a choice, I'll take beef stew ...

Ingredients Amanda Hay's beef stew recipe is so easy, it only takes 10 minutes to prep. (Amanda Hay) 1.75 pounds diced beef 1 large brown onion cut and sliced to your preferred size 2 tbsp oil ...

The classic part of this beef stew is that it’s an old-fashioned American version, as in 1950s postwar family dinners. It's short on prep skills needed, but long on oven time and comfort.

The whole fun in making stew is the leftovers, so I recommend doubling this one. Stew seems to be even better when it’s leftover. I recommend serving this beef stew along with an arugula salad.

Makes: 8 servings Ingredients: 6 quarts water 2 pounds bone-in stewing beef (oxtail, beef neck, short ribs, etc.) Kosher salt, as needed 1 white onion, cut in large dice 1 head garlic, peeled 2 ½ ...

“The recipe is very flexible and can fit your needs,” Jen P., a reader, notes, and she’s right. Brown the meat before braising, if you have time, and adjust the honey and balsamic vinegar to ...