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30. Beef Stew. Beef stew is the first thing many people think of making in a slow cooker, and with good reason. The steady, low temperature and slow cooking turn inexpensive cuts into tender ...
Skip the oven and opt for the Instant Pot—it'll whip up a perfectly tender and juicy corned beef. Making this dish in your Instant Pot cuts the cook time drastically, so you can spend less time ...
1 boneless beef bottom round roast or chuck pot roast, cut into 1-inch pieces; 1 frozen whole small white onions; 1 fresh or frozen whole baby carrots; 2 tbsp all-purpose flour; 1 3 / 4 cup Swanson® beef broth or Swanson® beef stock; 1 V8® 100% vegetable juice; 1 tbsp packed brown sugar; bouquet garni; 6 cup medium egg noodles, cooked ...
A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [1] [3] Such foods can continue cooking for decades or longer if properly maintained.
Close-up view of an Irish stew, with a Guinness stout. Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. [5]
Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [2] [3] Gopchang refers to beef small intestines, [4] [5] while jeongol refers to a category of stew or casserole in Korean cuisine. [6]
Granulated chicken stock. A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide.
Beef Stroganoff or beef Stroganov [a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.