Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper to evenly coat them. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ...

In this recipe, the onion, celery and garlic hit the oven with the beef because these aromatic vegetables will lend their essence to the broth and enrich the stew.

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.

Ree Drummond is famous for her filling meals, so it makes sense that one of her favorite hearty stews is a combination of ...

Beef Stew 2 Tablespoons olive oil 2-3 pounds stew beef 1 large onion, chopped 1 tablespoon grill seasoning 3-4 medium potatoes, peeled and quartered 4 ribs celery 1/2 bag of baby carrots, approx ...

Cook until the vegetables are lightly browned, then remove the pan from heat and add the vegetables to the beef in the stew pot. If using the oven, heat it to 325 degrees.

Heat the oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the short ribs and cook, turning as needed to brown on all sides, until they have a golden crust all ...