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 ...

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 ...

When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy ...

For an even more fragrant beef stew variant, there's Pakistani Nihari, which uses beef bones to make a rich, spiced broth. Asian influences also coalesce in Jamaican beef stews, which brown meats ...