Ingredients 2 pounds trimmed boneless chuck roast, cut into 2-inch pieces 2 1/2 teaspoons kosher salt, divided 1 1/2 teaspoons black pepper, divided 2 tablespoons canola oil, divided 3 small ...

Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed. Pour off drippings; return beef to stockpot. Drain beans; discard water.

Beef a la mode, which uses a hunk of meat, is what Americans might call pot roast. Beef bourguignon comes from Burgundy (Bourgogne) and uses the pinot noir that’s the pride of its region.

THE CONFIDENT COOK Recipe: A comforting pot of old-fashioned beef stew, slightly updated, is just what we need right now By Sally Pasley Vargas Globe Correspondent, Updated January 18, 2022, 1:00 p.m.

Pot roasts are traditionally made from beef, but you can also make them with braised chicken, turkey, or pork, which you season with all kinds of aromatics, like garlic, onion, rosemary, and thyme.

Sure, there’s always that steakhouse combo of a piece of meat and side of creamy mashed potatoes. But let’s expand the lens just a bit to include other ways you can enjoy the dynamic duo. In ...

Add Worcestershire sauce and cook for 3 minutes. Add the beef back to the pot and stir until well combined. Add stock, turn the heat down to medium-low, cover the pot, and simmer for 1 1/2 hours or ...

Beef Stew With Pepperoncini 1 pound baby white or gold potatoes, halved or quartered, if necessary ¾ pound carrots, peeled and cut into 1 ½-inch pieces OR 1 (12-ounce) package "baby" cut carrots ...

One such item to keep an eye on during your shopping trip is the bottom blade pot roast. Typically sold in a 5 or 6 pound package, the cut can come off as an intimidating hunk of beef.