Laurence isn't the only one who uses the combo of tomato paste with fat and alcohol to bolster the flavor of beef stew.

Preheat oven to 350°F. Coat a 9" x 13" baking dish or 2-quart roaster with cooking spray. In a large bowl, combine beef, carrots, potatoes, and onion. In a medium bowl, combine tomato juice, water, ...

The smoked paprika in this beef stew adds no real heat, just deep, smoky notes that go well with the beef and potatoes. The cider and ginger add subtle sweet notes. Most stews call for tougher cuts of ...

This rich, hearty, rib-sticking Hungarian-American goulash is made by stewing big chunks of beef, carrots, and potatoes in a ...

Mark Bittman writes cookbooks that showcase practicality and efficiency. Without sacrificing flavor, he channels shortcuts that yield delicious results. His latest book, “Dinner for Everyone: 100 ...

A savory pot of beef, vegetables and gravy bubbling on the back burner may be a time-consuming way to prepare an old-fashioned comfort food, but there’s more than one way to cook a stew these days.

During the recent deep freeze in New Orleans and the region, it came to my attention that many people are not aware that most stews, gumbos, beans and chili can be cooked in the oven instead of ...