In this recipe, the meat simmers slowly in a rich, brown gravy until meltingly tender. It's perfect for serving over fluffy mashed potatoes or egg noodles - anything to sop up that savory sauce.
so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. FAQs about BBC Food ...
Store in the freezer in an airtight container for up to a month. Stews were made to use up cheaper cuts of meat like brisket, shoulder, shin, neck - any braising or stewing cuts. Cook beef or lamb ...
The Guinness in this beef stew not only adds a deep, rich flavour but gives it a deep colour too. To intensify that flavour even more, I add smoked bacon.” To make the mustard, put the yellow ...
Gordon Ramsay's beef and ale stew with mustard dumplings is just the ticket. It's a straightforward recipe that's ideal for snuggling up at home. Chances are you've got most of the ingredients ...
But I’ll still make the old-fashioned beef stew (above) that my old man liked ... It’s a Molly O’Neill recipe, a rib-sticker to consume in the wake of blown shots and successful harvests ...