This cozy dish, reminiscent of beef bourguignon ... any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the ...

And Guinness Beef ... stew. Cut 2 lbs. beef into bite-sized pieces. In a plastic bag, pour 1/2 c. flour, 2 t. salt, 1 t. black pepper. Place the meat inside the bag and shake until thoroughly coated; ...

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Open a bag of washed, ready-to-eat salad to go with the stew. Heat oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides, for about 3 to 4 minutes. Remove from ...

Michele recommends using an instant pot or pressure cooker to cook beef to quicken the process. She said: “Normally, beef stew needs to be cooked slowly in a slow cooker or the oven to get that ...

Cook the onions gently, lowering the heat if they begin to catch on the bottom ... Preheat the oven to 140°C. Tip the ribs and their marinade into the saucepan, pour over the beef stock, cover ...

Basic braise/oven method: A corned beef braise is best. Remove the brisket from the package, rinse if you like, and pat dry. Place the brisket in a baking dish with a small amount of water or beer.

Open a bag of washed, ready-to-eat salad to go with the stew. Any type of quick cooking ... nonstick skillet over medium-high heat. Add the beef and brown on all sides, for about 3 to 4 minutes.

Before searing, season the beef liberally with salt and pepper (this can be done up to 24 hours in advance). After heating the oil in a large Dutch oven ... stick to the bottom of the pan—adds ...

When the weather's cold, there's no better excuse to whip up a homemade pie for dinner - and this tip will ensure you're not left with a disappointing soggy bottom upon removing it from the oven.

This one-of-a-kind dish from the mountains of Azerbaijan features flavorful pilaf slow-cooked inside a beef stomach. The result? Juicy, rich, and packed with deep, traditional flavors! Bodies of ...