Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
Choose an outside or inside round oven roast or shoulder pot roast. Starting with one piece of meat rather than precut stewing beef means that all the chunks will be similar in size and texture and will require the same cooking time.
Cajun seasoning, okra and sausage transform plain old stewing beef into a lively gumbo. When cooked, the okra acts as a natural sauce thickener. You can make this dish even heartier by serving it over a steaming bowl of rice.
Inspired by Hungarian goulash, this hearty, rich stew is particularly delicious served over egg noodles or with crusty bread. Add a cucumber salad for a simple, satisfying meal.
This mildly spiced dish gets a touch of sweetness from the plantains and sweet potatoes. Use green plantains because they are firm and will not fall apart during cooking. Serve over basmati rice.
Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.
This is so tasty that you'll want to rely on it again and again. The dried mushrooms add tons of flavour, and you can choose whichever variety you like best.
Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.
The North American offering from Vicky Brooks-Johnson of Markham, Ont., is great served with the Beef and Okra Stew.
