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.

In a large, heavy-bottomed pot, heat the olive oil until hot. Add the beef (just enough that it fits in a single layer -- this may need to be done in batches) and sear until browned on all sides ...

Beef stew is a classic cold-weather dish. This one-pot recipe takes all the guess work out of making the delicious, inexpensive meal.

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 ...

Remove beef to a plate. Add wine, 2 cups broth, bay leaves, tomato paste, Worcestershire sauce and garlic to the cooker and bring mixture to a boil, scraping up any browned bits, over medium heat.

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Set the pot over medium-high heat and add 3 tablespoons of oil. Add the onions and garlic and cook until the onions begin to brown, 2 to 3 minutes; reduce the heat to low and continue cooking ...