However, celebrity chef and culinary scientist Alton Brown makes a beef stew that's characteristically out of the realm of conventional protocol. In an episode of the popular Food Network show ...

Beef stew, a classic Irish comfort food, is elevated with the addition of a 'secret ingredient' that enhances its flavour for ...

For this red wine–beef stew, Pépin recommends using the flatiron ... Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and ...

Thinking of St. Patrick's Day, here's an Irish-inspired quick dinner to savor the flavors of the Emerald Isle.

Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.

Serves 4 to 6 1/4 cup vegetable oil 2 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 7 cups beef stock or canned beef broth Heat oil in a large heavy pot over medium-high heat.

Add garlic to the pot with beef and sauté for 30 seconds or until fragrant. Then, add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to ...

Open a bag of washed, ready-to-eat salad to go with the stew. Heat oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides, for about 3 to 4 minutes. Remove from ...