Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

then it’s transferred to the oven and braised in an aromatic tomato-based broth for several hours until it’s unbelievably tender. Served on a bed of mashed potatoes and topped with gravy ...

While the potatoes and lentils are cooking, heat the olive oil in a pan and add the onion, carrot and cumin seeds. Cook gently for 10 minutes until tender and beginning to colour.

Make this hearty Irish hotpot made with goats' meat and topped with golden potatoes for a family-friendly winter meal. To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½.

Preheat the oven to 180C/350F/Gas 4 ... to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped ...

With life being as busy as it is, a fuss-free dinner option is always welcome, and that is exactly what you get with this white wine braised ... laves, potatoes, and peas. Preheat the oven to ...

Preheat the oven to 300. Heat the olive oil in a wide, deep sauté pan over medium-high heat. Add the potatoes and cook until lightly browned on both sides, about 5 minutes per side, turning them ...

Heat a large Dutch oven over medium heat ... Stir in turmeric and cook until fragrant, 1 minute. Add bay, thyme, potatoes, white wine and water. Simmer until potatoes are tender, about 25 minutes.