Remove from the heat, stir in the lime juice and season with salt and plenty of black pepper. Spoon the stew into bowls, top with the shredded spring onions and serve with lime wedges.

This the ultimate beef stew. In France it is known as boeuf bourguignon and is without a doubt the most famous and popular beef casserole. You can use any type of stewing beef that has lot of ...

Jeannette Pépin, Jacques Pépin's mother, 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.

5. Add the cooked black channa, the pounded paste and saute for 5 minutes. 6. Throw in 2 tablespoon of the harissa paste and cook for 5 minutes. Garnish with the sprig of fresh coriander leaves and ...

West African no-meat thick rice stew is a hearty rice stew with a rich blend of fresh vegetables, brown rice, palm butter, and vegetable stock, creating a warm and nourishing soup that will make you ...