Is it spring yet? Sadly, not quite yet. However, this rich and meaty stew will make you grateful the weather is still wintry outside. Brimming with hunks of meltingly tender beef and chunky vegetables ...

Beef, vegetables and aromatics are stewed in red wine and served over lightly buttered pasta. What's not to love about that? The richness of the stew without butter or cream keeps this dish firmly on ...

1) Heat the instant pot on “sauté” and add enough oil to coat the bottom of the pot or heat a large pot on the stove and add enough oil to lightly coat the bottom of the pan. 2) To the heated pot, add ...

If you notice extra fat pooling around the edges of the stew, all you need is a ladle. Plop a few ice cubes into the ladle, ...

Shortly after discovering cooking, people started making stews. The filling dish has been a staple across cultures with each ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

When I was starting out as a dietitian decades ago, I never could’ve predicted how much time I would ultimately devote to helping people escape an all-or-nothing mindset around food. It’s a trap we ...

BATON ROUGE, La. (WAFB) - Cajun cuisine is best identified by its use of one-pot cooking. In this recipe, the meat, vegetables, and starch are slowly simmered together to create yet another hearty, ...

1. Heat the oil in a 4-quart saucepan over medium heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the saucepan. Pour off any fat. 2. Stir the sauce and onion ...

Believe it or not, a high-end cut of beef won't make your stew taste better. We got the details from an expert who also told ...