Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the ...
Look for beef that's firm to the touch ... Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt.
By Sam Sifton Molly O’Neill’s old-fashioned beef stew.Credit ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you.
Beef bourguignon - a ... 20 minutes to prep and has a cooking time of three hours and 15 minutes. Ideal for a small dinner party or a family meal, this recipe serves four and is easy to follow.