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 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.

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

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.

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.

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 ...

I am tired of being cold. Unfortunately, given the fact that I live in the Pacific Northwest, I am probably going to go on being cold for at least six more weeks. Luckily, I am not tired of eating ...

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.