3. Add the sugar, wine and beef stock and simmer for 3–4 hours, or until the oxtail is cooked and tender. Check every 30 minutes to ensure the stew does not dry out. Add more stock or water if ...

With the cooler weather headed our way (or already here depending on where you live), this stew is just what the season calls ...

Step 3: Fry The Meat Add the ground beef and cook, breaking up the pieces, until lightly browned. Add 1 teaspoon salt as the ...

Add the potatoes, peas and beef stock with hot water in the pot. Let it simmer for 45 to 60 minutes or until the peas are soft.

Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth ...

Preheat oven to 325°F. Heat olive oil in a large enameled cast-iron casserole. Season veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side ...

Pour in the crushed tomatoes, bay leaves, and beef stock. Return the lamb to the pot, bring to a simmer, cover and cook on low heat for 2.5–3 hours, or until the meat is tender and pulls apart easily.