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.

Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper to evenly coat them. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ...

Pre-heat your oven to 150C / gas mark 2 as you want to cook it on a low heat for a long time. In a large stainless steel ...

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.

How to make Old-Fashioned Beef Stew In a medium-sized mixing bowl, toss beef pieces with flour and pepper. Meanwhile, heat vegetable oil in a heavy-bottomed pot or Dutch oven.

Season with salt and pepper. Arrange the rounds of biscuit dough over the top of the stew. Place the pot in the oven and bake for 15 minutes, or until the biscuits have risen and browned lightly.

Remove stew from oven and discard bay leaves. Transfer 1 cup cooking liquid and 1 cup cauliflower to blender and process until smooth, about 30 seconds, scraping down sides of blender jar as needed.

COMBINE soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

Combine beef, onion, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2 1/2-quart casserole. Cover and cook in a 300-degree oven for 2 1/2 hours.