Hunter's Stew with Braised Beef and Wild Rice | Contributed By: David Ansel | David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice. | From: foodwandwine.com
Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nolen reserves half of the vegetables to add at the end of cooking, which gives the stew surprising freshness. Slideshow: Pork Soups and Stews
Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
Ina Garten's Beef Bourguignon - In this foolproof take on the classic, often complex French stew, beef is simmered in red wine in the oven — not on the stove — at a constant temperature for perfect results every time. http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html
"If you use a cast iron pan, you dont even have to transfer the filling to a baking dish before covering it by mashed potatoes. The whole thing can be done in just one pot. Now, that sounds a lot more attractive, doesnt it?"