Tomaticán is a hearty Chilean beef stew brimming with fresh vegetables and savory spices and our easy version comes together ...

A rich, rustic stew with serious comfort vibes When the leaves start to fall and the air turns crisp, it’s officially stew ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Beef stew recipes are simple to cook ... What is it you ask? Instead of adding tomato sauce, I add a tomato-based chilli sauce. Yes, chilli sauce! It adds additional flavour to give the gravy ...

Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.

Next, add the redcurrant jelly, tomato puree ... for another 30 minutes until the beef is melt-in-your-mouth tender. Article continues below Your scrumptious stew is now ready to be devoured.

Set aside until the beef stew has simmered for one hour.After that ... Then, add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.

There’s traditional beef stew, then there’s Irish stew. The beauty of stew recipes is the variance in ingredients and preparation methods, and all of those extra ‘somethings’ passed down ...