The beef goes back into the pot, and I cover it with the lid. I let it simmer on low for 2.5 to 3 hours until the beef is fork-tender and the sauce has thickened. 4.

Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown ...

Add the beef stock, vinegar, tomato puree, garlic, peppercorns, and bay leaf; bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.

Although beef bourguignon is traditionally considered a decadent dish, by increasing the vegetable content slightly and reducing the beef, it can be both delicious and budget friendly. The low and ...

Potatoes, for example, are often a key component in beef stews, and they are natural thickening agents. They contain starch, which, when released, swells and takes in liquids, resulting in a thicker ...