Brown uses short ribs in his recipe, unlike more common cuts of beef like boneless flank, chuck, or skirt steak.Instead of browning the short ribs in the stew pot, Brown sears them on a cast iron ...

Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef. Heat the remaining tablespoon of oil in the same pot over medium-high heat.

Beef stew is a classic fall dish and the original one-pot meal. ... Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef.

Working in batches, add the beef to the pan without overcrowding and brown on all sides, 6 to 8 minutes. Transfer to a plate and repeat until all the beef is browned. Add the Calvados to the pot ...

This recipe for red wine–beef stew was a mainstay at the Lyon restaurant of Jeannette Pépin, Jacques Pépin's mother. The recipe relies only on robust red wine to create the deeply flavored ...

Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef. Heat the remaining tablespoon of oil in the same pot over medium-high heat.

Beef stew is a classic cold-weather dish. ... Transfer the browned beef to a large plate and repeat 2 more times, using 1 tablespoon of oil for each batch of beef.