Classic beef stew is usually topped off with stock — commonly beef broth, but sometimes chicken broth, vegetable stock, or even water. Occasionally, it's finished with a splash of red wine, or ...

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 ...

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.

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.

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.

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 ...