Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
Maria Do
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Making beef stew doesn’t get any easier than this recipe. Instead of browning the beef to build flavor, we’re relying on a trusty set of ingredients — namely tomato paste and Worcestershire sauce — to give this stew a deep and comforting flavor. Here are the simple steps to take to make this dump-and-cook dinner.
Patty Catalano
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I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as a means of nailing the techniques of searing then stewing the meat, and making a deeply flavorful, well-seasoned sauce. This recipe is inspired by the classic one that I learned in school, but with a few tweaks to make it as straightforward as possible for home cooks. The final result is a flavorful stew of ultra-tender chunks of beef and seared vegetables in a rich, velvety red wine sauce.
Kelli Foster
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