But, neither pot roast nor beef stew would be possible without braising — the cooking method used to create both of these dishes. Braising is all about long, slow, moist heat, and it might take ...

Roast covered at 300 degrees for 2.5 hours. Then, add the potatoes, stir, and cook for one more hour. Source: Alex Gallegos Not only does this secret ingredient render your stew ready to eat with ...

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Add the bacon and cook over moderate heat until golden brown ... with 1 tablespoon of oil and season with salt and pimentón. Roast on the top rack for about 40 minutes, until cooked through.

For starters, ¼" pieces of stew meat are called into action in place of the typical larger chunks for quicker cooking ... right away—typically chuck roast or top/bottom round—but become ...

Most pot roast recipes ask you to deglaze the pot after ... cold-weather dishes that never goes out of style, like beef stew or chicken noodle soup. Even though it's a fall mainstay, pot roast ...

Whether you like your stew made with beef or lamb, with stout or without, we couldn’t pass up this super popular recipe for a slow-cooked veg and beef feast! Cut roast into 1.5-inch bite-size ...

Cold weather is the perfect time for slow cooked dishes like beef stew; no fancy equipment needed ... onion and garlic and cook over medium heat until the onions soften; stir in the tomato paste ...

Open a bag of washed, ready-to-eat salad to go with the stew. Heat oil in a large nonstick ... Bring to a boil, lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender.