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2. How to make my great-grandmother's Puertorrican beef stew - AOL

   www.aol.com/lifestyle/great-grandmothers-puertor...

   The Vazquez Puertorrican Beef Stew Recipe. Ingredients. 2 pds beef chunks. 1 white onion. 1 green bell pepper. 1 red bell pepper. smoked cooking ham. 1 packet Sazon. 1 beef broth cube. 1 carrot. 1 ...

3. How to Make the Best Beef Stew - AOL

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   My go-to is Taste of Home’s Deputy Editor James Schend’s beef stew recipe, which is hands-down the best beef stew I’ve ever had. Its complex flavor comes from the recipe’s use of paprika ...

4. Beer Beef Stew Recipe - AOL

   homepage.aol.com/food/recipes/beer-beef-stew

   Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard. Cover, transfer to the oven, and cook for 2-1/2 hours, or until the meat is fully tender. Remove the thyme sprigs and bay leaf, taste for seasoning, and serve.

5. What Is Beau Monde Seasoning? Meet The Cult Classic ... - AOL

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   However, in the aforementioned 1959 cookbook, Beau Monde is used in recipes for Spanish rice, beef stew, hamburgers, and gumbo. “It was used as an all-purpose seasoning then and we still use it ...

6. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).

7. Mala (seasoning) - Wikipedia

   en.wikipedia.org/wiki/Mala_(seasoning)

   Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng ) by simmering it in oil and other spices. Characteristic of Sichuan cuisine , particularly Chongqing cuisine , it has become one of the most popular ingredients in Chinese cuisine , spawning many ...

8. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...

9. Old-Fashioned Beef Stew will warm you from the inside out

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   Cook the beef a few pieces at a time, taking care not to overcrowd the pot. Remove the cooked beef and deglaze the pot with the vinegar and wine. Add the beef back after several minutes, and add ...