Transfer browned beef to a bowl and repeat with remaining beef. Set aside. Add onions, bay leaves and thyme to the Dutch oven, along with a little oil, if needed. Reduce heat to medium-low heat ...

Don’t forget about seasoning the broth with garlic, thyme, bay leaves, and a splash of red wine. It adds so much flavor to the stew. The result is perfectly cooked beef, tender vegetables ...

If a recipe asks you to add a bay leaf, would you listen? The leathery but delicate leaf, which is usually removed before a dish is served, has been a mainstay of Mediterranean cuisine for ...

"I made this stew today it is the best stew I've ever ... Even though I didn't have bay leaf nor beef broth, and just added regular beer not ale, it came out so delicious and soul alluring.

Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard. Cover ...

Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks. Bring the ...

Add the beef back in, including any juices from the plate, along with the Guinness, stock and mustard and give everything a good mix. Using a spoon, push the bay leaves and thyme into the stew.

Next, in a flameproof casserole dish, bring together the thickly sliced celery sticks, chopped onion, large carrot slices, bay ... beef stew is ready, sprinkle over some picked thyme leaves.