Add beef and garlic. Sauté 5 to 7 minutes until beef is browned. Add broth, wine, tomato paste and thyme; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender.

All dumplings contain some fat, and for those of the traditional British persuasion, it’s often beef fat, or suet. But I think of suet as bird food, not people food.

Using two spoon, gently drop dumplings into simmering stew. Simmer, uncovered, for 10 minutes; cover and simmer 10 minutes more or until dumplings are cooked through.

Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside. In the same pot, fry the onion, celery, and carrots until soft and ...

A classic stew that brings comfort in every bite When the weather turns cold and cozy dinners are calling, this rich beef stew with root vegetables delivers exactly what you’re craving. Made with ...

Add Worcestershire sauce and cook for 3 minutes. Add the beef back to the pot and stir until well combined. Add stock, turn the heat down to medium-low, cover the pot, and simmer for 1 1/2 hours or ...

Add the beef back into the pot and then pour in the chicken broth, bay leaf and thyme. Reduce to a simmer, cover and cook for an hour and a half. Remove lid, and add in chopped parsnips and potato.

This spicy beef stew brings together tender strips of beef, crispy bacon, creamy mushrooms, and robust beans in a lush tomato-cream sauce infused with sweet paprika and fresh rosemary. The ...

When all of the meat is browned, pour off most of the fat and lower the heat to medium. Stick the cloves in one of the onion quarters and add the onions to the heated saute pan along with the ...

Add carrots, 3 cups of syrah, 1 cup of water, 4 tablespoons of tomato paste, potatoes, and beef. Sprinkle with table salt and onion powder. Give a good stir, then top with a few sprigs of time.

Using two spoon, gently drop dumplings into simmering stew. Simmer, uncovered, for 10 minutes; cover and simmer 10 minutes more or until dumplings are cooked through.