"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have
I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances,
Im asking since I have directly added frozen peas to a flavor base with water. Its been over 30 minutes in simmering temperature with a lid and the peas are sti
I often make stews with meat and veg such as beef and mushroom, cassoulet, etc. I normally eat one portion fresh and then portion and freeze the rest of my stew
I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in wate
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thym
I was thinking of using a pressure cooker to prepare the Flemish rabbit. This requires stewing the rabbit legs in beer. Is it safe?
To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, milli
I'm working on making a long cooked version of a stew which uses apple cider vinegar as part of the flavor. I was wondering what happens to the flavor of the v
When you eat a curry which has been cooked on the stove it seems the meat has flavour but it is still very different from something which has been marinaded and
I've looked at a couple of stew recipes with the aim of learning a general approach that can be applied to whatever I have on hand, but I can't see one. I was e
I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even di
This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I li
My wife makes a very delicious chicken curry. Part of the "recipe" is let it rest for 2 hours or so until it reaches room temperature. She claims the meat relax
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, t
I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really
How does daube provencal differ from beef bourguignon?