Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

This is closer to a hybrid between a cottage pie and boulangère. In this version, you take the cap (outer rim) from a rib of beef, marinate it in red wine and slowly cook it like you would for a ...

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Ras el Hanout spice braised beef short ribs over a chickpea stew with ... Reduce the heat slightly, add sliced onions and begin to caramelize them. 4. Add the garlic and all of the spices and ...

An average of 4.3 out of 5 stars from 13 ratings The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion ...

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn ...

The meat, mushrooms, and onions were braised in a combination of wine ... Unlike the other recipes, she called for cubed beef instead of sliced beef. I cooked the meat and set it aside before ...

Perfectly caramelized, ultra-flavorful beef patties, pan-seared until browned, then braised in a satiny mushroom gravy, this iconic meal of yesteryear has been revamped and perfected so you can ...

Place in a 170°c oven for about 2 hours or until fork tender. Serve the beef cheeks with the cooking juices. Slice the remaining pickled walnut to garnish the beef. Cook turnips in pan ( place ...