A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.
Despite hours of simmering, most beef stews fall flat. We packed in more flavor in less time for our Best Beef Stew recipe, then used our Dutch oven to prepare light and flavorful Chicken and Dumpling...
For years we’ve tried to find rich, complex broth that truly tastes like beef—not just salt or vegetables. When we finally did, the ingredients surprised us.
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in more flavor in less time.
© 2020 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation