4 pounds well-trimmed boneless beef chuck, cut into 11/2-inch chunks In 12-inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks, flour, 1/2 teaspoon salt and 1/4 ...

A beef stew is a beef stew is a beef stew — unless you live in France, where stews have particular names depending on the cut of the meat in them, the booze they float in (there’s almost always ...

A beef stew is a beef stew is a beef stew – unless you live in France, where stews have particular names depending on the cut of the meat in them, the booze they float in (there’s almost always ...

The morning after I made Beef Brisket Carbonnade, my house smelled wonderful. The lingering fragrance of slow-cooked beef and sautéed onions reminded me of the midday Sunday dinners of my childhood, ...

Carbonnade Flamande, a hearty Flemish-style beef stew rich with beer and onions. ERIC AKIS If you’re in the mood for a hearty, humble, full-of-flavour, beef stew, carbonnade flamande won’t ...

Stocking up on beer to wash down game day snacks? Buy some extra. For cooking. Adding beer to your ingredient repertoire can give everything from vinaigrettes to stews, to breads and desserts a boost.

1. Marinate the beef overnight in the beer with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in ...

Dredge the beef in flour, shaking off excess. Heat 2 tablespoons oil (or just enough to coat the bottom of the pan) in heavy large nonstick skillet or cast-iron pan over medium-high heat. Add 1/2 of ...

1. Cook the onions in half the oil in a frying pan over a low heat until soft and well browned, about 30 minutes. 2. Salt and pepper the beef. 3. Brown it in batches in the remaining olive oil in a ...