Salting the beef an hour before cooking makes or breaks this stew. That rest draws moisture out and lets it seep back…
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Beef Stew
Beef stew is the dish where patience does most of the work. This section covers stovetop, oven, slow-cooker and pressure-cooker versions, along with the variations — red wine, beer, tomato, coconut — that change the character without changing the method.
The cut matters more than the recipe
Lean cuts do not become tender with time; they become dry. Stewing needs connective tissue, which melts into gelatine and gives the sauce its body.
Chuck is the default: enough fat and collagen to stay moist through a long cook, and widely available.
Shin or brisket give a richer, stickier sauce but need longer — add an hour on the stovetop.
Sirloin or round will not work, whatever the cooking time. Save them for a fast sear.
Two other things decide the result: brown the meat properly in batches, and keep the liquid at a bare tremble rather than a boil. A stew that boils turns stringy.
Every recipe here reheats better on the second day.
Slow, savoury cooking is only one corner of the kitchen. If you want something on the table before the day starts, the Easy Breakfast recipes work on a weekday timetable. For the sweet end of the same week, the Donuts collection covers frying, baking and glazing. And everything that does not fit neatly into a single category, from side dishes to desserts, is gathered under Other.
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