Beef and Parsley Dumplings Hearty Beef Stew with Fluffy Parsley Dumplings Ingredients: For the Beef Stew: 1.5 lbs (700g) stewing beef, cubed 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 2 carrots, sliced 2 celery stalks, sliced 2 tablespoons tomato paste 4 cups beef broth 1 teaspoon Worcestershire sauce 2 teaspoons fresh thyme leaves (or 1 tsp dried) Salt and black pepper to taste For the Parsley Dumplings: 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons unsalted butter, cold and cubed 1/4 cup chopped fresh parsley 1/2 cup milk Directions: Heat olive oil in a large pot over medium heat. Sear the beef until browned on all sides. Remove and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes, then return beef to the pot. Pour in beef broth and Worcestershire sauce. Add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 1.5 to 2 hours, or until the beef is tender. To make dumplings, whisk flour, baking powder, and salt in a bowl. Cut in butter until the mix resembles coarse crumbs. Stir in parsley, then milk, just until combined. Drop spoonfuls of the dough onto the simmering stew (they will expand). Cover tightly and cook for 15 minutes without lifting the lid. Uncover and cook for another 5 minutes to firm up the dumplings. Serve hot, garnished with extra parsley if desired. Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 450 kcal | Servings: 4 servings #beefstew #parsleydumplings #comfortfood #heartymeals #slowcooking #homemadefood #winterrecipes #onepotmeal #savorydishes #beefrecipes #dumplings #stewrecipes #freshparsley #easycomfortfood #fallrecipes #slowcookedbeef #rusticcooking #stovetopmeals #beefanddumplings #soulfood Cozy up with this rich and savory Beef Stew with Parsley Dumplings — tender beef, herby dumplings, and all the comfort you need in one pot!

Beef Birria Tacos Juicy Beef Birria Tacos with Consomé for Dipping Ingredients: For the Birria: 3 lbs beef chuck roast or short ribs, cut into chunks 3 dried guajillo chiles 2 dried ancho chiles 2 dried pasilla chiles 1 tbsp oil 1 medium onion, quartered 5 garlic cloves 1 large tomato, quartered 1 tbsp apple cider vinegar 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf Salt and pepper to taste 4 cups beef broth For the Tacos: 12 small corn tortillas 1 1/2 cups shredded Oaxaca or mozzarella cheese Chopped white onion, for garnish Chopped cilantro, for garnish Lime wedges, for serving Directions: Toast the dried chiles in a dry pan for 1–2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes. In a large pot, heat oil and sauté onion, garlic, and tomato until softened. Transfer to a blender. Add soaked chiles, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper to the blender. Blend until smooth. Return the beef to the pot. Pour the sauce over the meat. Add bay leaf and beef broth. Bring to a simmer. Cover and cook on low for 3 hours, or until beef is fall-apart tender. Remove beef, shred it, and return to the pot. Reserve the broth (consomé) for dipping. To assemble tacos: Heat a skillet over medium heat. Dip each tortilla in the consomé, place in the pan, and top with cheese and shredded beef. Fold and crisp each side for 2–3 minutes until golden. Serve tacos with onion, cilantro, and lime, plus a bowl of consomé for dipping. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 520 kcal | Servings: 6 servings #birriatacos #tacotuesday #beeftacos #mexicanfood #authenticbirria #tacorecipe #homemadetacos #slowcookedbeef #cheesytacos #dippingtacos #birriaconsome #mexicancomfortfood #foodieapproved #streetfoodstyle #beefbirria #crispycheesytacos #spicybirria #slowcookingrecipes #dinnerideas #latinflavors These Beef Birria Tacos are next-level delicious Fall-apart tender meat, crispy cheese crust, and that rich consomé dip… your taste buds are in for a ride!

Beef Bourguignon Slow-Braised Classic Beef Bourguignon in Red Wine Ingredients: 2.5 pounds beef chuck, cut into 2-inch cubes Salt and freshly ground black pepper 2 tablespoons olive oil 6 slices thick-cut bacon, chopped 1 large yellow onion, chopped 2 carrots, sliced into rounds 4 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 3 cups dry red wine (like Burgundy or Pinot Noir) 2 cups beef broth 1 bay leaf 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1 pound cremini or white mushrooms, halved 1 tablespoon butter Fresh parsley, chopped for garnish Directions: Preheat oven to 325°F (163°C). Season the beef cubes generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside. In the same pot, cook the bacon until crispy. Add the onion and carrots, cooking until softened, about 5-6 minutes. Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle flour over the mixture, stir well, and cook another minute to thicken. Deglaze the pot with the red wine, scraping up the brown bits. Add beef broth, bay leaf, thyme, and return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours, until beef is fork tender. About 15 minutes before serving, sauté the mushrooms in butter until browned and tender. Stir them into the stew. Discard the bay leaf and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 485 kcal per serving | Servings: 6 servings #beefbourguignon #frenchcooking #comfortfood #slowcookedbeef #braisedbeef #redwinestew #classicfrenchdish #heartymeals #dutchovenrecipe #beefrecipes #winterwarmers #gourmetcomfort #homecookedgoodness #elegantdining #parsleygarnish #stewseason #mushroomrecipes #winebraisedbeef #bistrofood #beefandwine Warm up your table with this rich and flavorful Beef Bourguignon – tender beef, red wine, and earthy mushrooms 🍷🍄🔥

Chinese Hand-Pulled Noodles in Beef Broth Authentic Chinese Hand-Pulled Noodles with Rich Beef Broth Ingredients: 2 cups all-purpose flour 1/2 cup water (adjust as needed) 1/2 teaspoon salt 1 lb beef shank or brisket, cut into chunks 6 cups beef broth (homemade or store-bought) 3 slices ginger 3 cloves garlic, smashed 2 star anise 1 cinnamon stick 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (optional) 2 scallions, sliced Fresh cilantro, for garnish Chili oil, optional Directions: To make the noodles, combine flour and salt in a mixing bowl. Slowly add water while stirring until a rough dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for at least 30 minutes. Divide the dough into small portions and stretch each piece by hand to form long, thin noodles. Set aside on a floured surface to prevent sticking. In a large pot, add beef chunks, beef broth, ginger, garlic, star anise, cinnamon, soy sauce, and Shaoxing wine. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender and the broth is flavorful. Strain the broth and remove beef pieces; slice beef thinly if desired. Return broth to the pot and keep warm. Bring a separate pot of water to a boil. Cook the hand-pulled noodles for 1-2 minutes until tender but still chewy. Drain well. To serve, place noodles in bowls, ladle hot beef broth over, and top with sliced beef, scallions, and fresh cilantro. Drizzle with chili oil if desired. Prep Time: 45 minutes | Cooking Time: 2 hours | Total Time: 2 hours 45 minutes Kcal: 480 kcal per serving | Servings: 4 servings #handpullednoodles #chinesenoodles #beefbroth #authenticchinese #noodlesoup #asianfood #comfortfood #homemadepasta #noodlerecipe #slowcookedbeef #flavorfulbroth #noodlesoup #easymeals #weeknightdinner #chinesefood #soupseason #noodleslover #traditionalrecipes #foodie #freshherbs 🥢🍜 Dive into the authentic flavors of China with these hand-pulled noodles swimming in a rich, aromatic beef broth — the ultimate comfort bowl! Tender noodles, melt-in-your-mouth beef, and fragrant spices all in one. 😍🥩

Beef and Guinness Stew Hearty Beef and Guinness Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, peeled and sliced 2 parsnips, peeled and sliced 2 tablespoons tomato paste 2 tablespoons flour 1 (14.9 oz) can Guinness stout 2 cups beef broth 1 tablespoon Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme Salt and pepper to taste Chopped fresh parsley, for garnish Directions: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Remove and set aside. In the same pot, sauté onion and garlic until softened, about 3–4 minutes. Stir in tomato paste and flour, cooking for 1 minute. Slowly pour in the Guinness, scraping the bottom of the pot to deglaze. Add beef broth, Worcestershire sauce, carrots, parsnips, thyme, and bay leaves. Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours, until the beef is tender and the stew has thickened. Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes Kcal: 520 kcal | Servings: 6 servings #beefandguinness #irishstew #comfortfood #beefstewrecipe #guinnesscooking #winterwarmer #rootvegetables #heartymeals #slowcookedbeef #dutchovenrecipes #sundaydinnerideas #guinnessrecipes #stpaddysdayrecipes #stewseason #soulfood #rusticcooking #beerbraisedbeef #traditionalstew #savorybeef #cozymeals Nothing says cozy like a bowl of rich Beef and Guinness Stew 🍺🥕🥩 A slow-cooked classic that warms you from the inside out.