Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. FAQs about ...

Many of my recipes are versions of those used by my ... using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm. Stews are also a fantastic way ...

Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.

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.

And while it's definitely important to avoid the common mistakes when making beef stew ... It's not uncommon to add some malty ale to various stew recipes for an extra hearty kick, but you ...

One of the best ingredients you can use to enhance the flavor of stew ... red ale for a little extra sweetness. Hungry for more? Sign up for the free Daily Meal newsletter for delicious recipes ...