Why? In pot roast, the meat is served in large slabs, while in beef stew, the meat is pre-cut into bite-sized cubes -- and that's just the beginning of the differences between these two unique ...

If the stew is being cooked in ... casserole dish and add the beef cubes. Brown well on all sides. This should be done in batches, removing the meat from the pan to a warmed plate until all ...

as too many cubes in the stew pot at once will result in grey meat instead of darkly seared. When searing, make sure the beef is dry because if the surface is damp, it won’t brown properly ...

Slow Cooker Guinness Beef Stew is a hearty ... Set the slow cooker on low heat, add the browned meat, the cooked veggies, and ...

Divide the meat between the plates. Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie ...

Add meat, and brown on all sides ... using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm. Stews are also a fantastic way to use up the bounty ...

An average of 4.3 out of 5 stars from 13 ratings The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion ...