There’s something uniquely comforting about a steaming bowl of stew, especially when it’s brimming with tender meat, ...

For meat eaters, there's a pretty good chance that pot roast and beef stew are near the top of the list. Both dishes make knockout fix-it-and-forget-it meals for busy weeknights, and can also feed ...

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.

A good beef stew hits the spot like nothing else during the chilly months of the year. Simply Recipes / Mihaela Kozaric Sebrek You can keep your steak. If there's a choice, I'll take beef stew ...

The stew is done in the slow cooker, which means you can go about your business as the potatoes, parsnips, celery root, onions, and beef cook into a stick-to-your ribs kind of supper.

Use the right cut of meat (chuck, round, sirloin, brisket and bone-in short ribs are all good candidates. ... 1 1/2 pounds beef stew meat cut into 2-inch pieces. 2 1/2 tablespoons favorite meat rub.

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.

Though it's not surrounded by the hoopla of the other, nor as popular, it is also a part of the day's feasting. Plus, unlike corned beef, it has been served at Irish tables for more than 150 years.

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.