The lamb is braised in a red wine and beef broth, making this stew as cozy and delicious as it gets! Whether celebrating St. Patrick’s Day or gathering on the weekend, my whole family loves a ...

Traditional Irish stew has lamb or mutton rather than beef. There are some other differences as well. Beef stew typically has more vegetables, including carrots and celery, while some traditional ...

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.

Rub the chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...

The French Chef, Julia Child presents a party Lamb Stew with fresh vegetables. The French Chef, Julia Child demonstrates her classic Nevarin Printanier, a party Lamb Stew with fresh vegetables.

In such cases, David Tanis’s Irish stew would do wonderfully. His minimalist take on the classic recipe relies on nothing more than nuggets of lamb with carrots, onions, potatoes and a single ...

Open a bag of washed, ready-to-eat salad to go with the stew. Heat oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides, for about 3 to 4 minutes. Remove from ...

cut into 1 1/2-inch chunks (Use beef chuck stew meat that is well marbled with fat, as lean stew meat will end up too dry. Lamb can be substituted in, as in the classic version)3 teaspoons salt1/4 ...

A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...