Pat the cut, trimmed beef dry and season generously with salt and black pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat.

Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas . Recipe Creator. Loading Reviews.

Pat dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown ...

Beef stew is a classic cold-weather dish. This one-pot recipe takes all the guess work out of making the delicious, ... trimmed beef dry and season generously with salt and black pepper.

Bring stew to a simmer on stove, then transfer to a 300°F oven; stew should just barely bubble. Cook until beef is fork-tender (take an occasional small bite to be sure); about 2 1/2 hours.

According to professional chefs, the following six beef cuts (and a wild-card option that’s plant-based) are ideal choices for an unforgettable pot of stew.

Start with leaner meat. For a rich, succulent stew, resist the instinct to buy the gorgeously marbled piece of meat you would want for a steak or roast.

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 ...

Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside. Reduce ...

Pat the cut, trimmed beef dry and season generously with salt and black pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat.