Nothing says Southern comfort quite like a hearty, tender roast that fills your kitchen with warmth and savory aromas. This ...

Well, the good news is that chuck and rump are two of the best cuts of beef to use in slow-cooked dishes, but they have enough separating them to warrant slightly different treatment. They are ...

"The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef," says Emeril Lagasse of his recipe for ...

Add the flour-coated beef and brown on all sides. Place browned beef in the slow cooker. Add onions, celery, garlic, carrots, potatoes, tomato paste, beef broth, Worcestershire sauce, and parsley.

This is the most decadent way to celebrate the start of blood orange season, using it to cut through the richness of slow-cooked beef and creamy polenta (you’d be welcome to substitute a water ...

Peel the potatoes and cut into ½ cm slices. Place in a pan of cold water and simmer until just cooked. Drain well. Melt the butter in a pan and add the flour and mix to a smooth paste.

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes ...