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 ...

Rich, slow-cooked beef bone marrow meets fresh vegetable stew straight from the garden in this rustic village-style meal.

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 ...

Spoon the beef and vegetable mixture into each dough-lined well, filling them generously without overflowing. Bake according ...

As with all canned and packaged foods, it's a good idea to take a look at the ingredients label when you're shopping. When ...

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 ...

I grew up with this dish, and I remember enjoying it when the wet or rainy season arrived. I didn’t find anything great about the wet season in the Philippines, because it being a tropical country, ...

Stews are classic winter fare and can make for a fabulous meal using inexpensive cuts of beef. Since stews are cooked at long periods, using inexpensive cuts over higher-priced cuts makes better sense ...

Heat the oil and butter in large pan and brown the beef. Add flour, garlic, leeks and onions and cook until softened about 5 minutes. Pour in beer, wine, beef stock, Worcestershire sauce, tomato paste ...

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 ...