This fundamental difference alone already affects everything from texture to how each performs in recipes ... but wait, there's more! While people often season both beef stock and broth by ...

Look for beef that's firm to the touch ... Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing and cooking, as well ...

served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish. The recipe doesn't use stock, demi-glace ...

Pour into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Bring to the boil, cover and place in the oven for 3-3½ hours or ...

It's a much-celebrated dish on St. Patrick's Day ... Place corned beef brisket, contents of the spice packet, garlic cloves, broth and water in the Instant Pot. Close lid. Make sure the vent ...

Even if you aren’t Irish, you’ve probably enjoyed, or at least heard of, corned beef and cabbage — a dish traditionally eaten on St. Patrick’s Day, and often served aside potatoes and Irish soda bread ...