For a beef stew, I prefer to cut a blade roast it into bite-size pieces. This always produces a tender end-product. I recently opted to use some Asian ingredients for my Sunday stew. Ingredients ...

For an even more fragrant beef stew variant, there's Pakistani Nihari, which uses beef bones to make a rich, spiced broth.

Kare-Kare is a traditional Filipino stew made with beef, vegetables ... long-podded cowpeas, and Chinese long beans, are more closely related to black-eyed peas than green beans.

For recipes that call for thin-sliced pieces, cut the stew meat against the grain into very thin slices before using. It will be easier to slice thinly if you freeze the meat for about 30 minutes ...

Dress the top of the beef with the hot and sour shredded salad. I advise you to make the salad at the last minute. You could use half the salad to cover a platter of Asian-style stew and let ...

Add the rest of the ingredients for the beef. Cover and simmer over medium heat for 1½ hours, then reduce the heat to low and cook for a further 20 minutes. You will need to give the stew an ...