How I Make This Stew Step 1: Brown the Beef I start by seasoning the beef chunks with salt and pepper. Then, in a large Dutch oven or heavy-bottomed pot, I heat olive oil over medium-high heat and ...

This the ultimate beef stew. In France it is known as boeuf bourguignon and is without a doubt the most famous and popular beef casserole. You can use any type of stewing beef that has lot of ...

She adds: "The secret is to reduce the red wine first to give a ... for another 30 minutes until the beef is melt-in-your-mouth tender. Your scrumptious stew is now ready to be devoured.

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather ... add the sherry and wine, bring to ...

Mary Berry's beef stew is smart enough to serve for a ... Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced ...

and the red wine and balsamic vinegar. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all ...