Rich, hearty stew with chunks of beef, peppers, tomatoes, and parsnips – this cozy beef and parsnip stew is easy, satisfying, ...

Add the stewing beef and fry quickly until coloured or sealed all over ... Leave them to set in the fridge until required. About 30 minutes before the stew is ready, drop in the dumplings and let them ...

For the beef stew, heat the oil and butter in an ovenproof ... Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ...

Add the beef in batches, cooking each batch until browned ... put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold ...

Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, a mixture of sautéed herbs, and ...

To serve ladle the stew into warmed serving bowls. Sprinkle over the fresh herbs and serve. Heat the olive oil in a large casserole over a medium heat. Brown the beef in batches and set aside.

Stir into the oxtail stew and cook for about five minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil ...