Inside each madeleine is a soft caramel made with reduced orange juice and a real vanilla bean. A thin orange glaze and crunchy pistachio praline finish them off, giving you buttery cake, gooey caramel, and crisp nuts in every bite. The same brown butter, orange, and pistachio combination also works beautifully in my pistachio carrot cake, only in a soft layer cake with cream cheese frosting. There are a few parts here, but each can be made ahead and assembled once the madeleines have cooled.

Prep time: 45 minutes
Cook time: 30 minutes
Chilling time: 2 hours
Total time: 3 hours 15 minutes
Yield: 18 madeleines
Course: Dessert
Cuisine: French-inspired

Ingredients

For the orange madeleines

• 12 tablespoons (170 g) unsalted butter, plus more for greasing
• 1¼ cups (150 g) all-purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon kosher salt
• ⅔ cup (135 g) granulated sugar
• 1½ tablespoons finely grated orange zest
• 3 large eggs, room temperature
• 1 tablespoon honey
• 1 tablespoon fresh orange juice

For the orange and vanilla bean caramel

• ½ cup (120 ml) fresh orange juice
• ¼ cup (60 ml) heavy cream
• ½ vanilla bean, split lengthwise
• ½ cup (100 g) granulated sugar
• 2 tablespoons light corn syrup or glucose
• 2 tablespoons water
• 3 tablespoons (42 g) unsalted butter, softened
• ¼ teaspoon kosher salt

For the pistachio praline

• ¾ cup (90 g) roasted unsalted pistachios
• ½ cup (100 g) granulated sugar
• 2 tablespoons water
• 1 teaspoon light corn syrup
• Pinch of salt

For the orange-vanilla glaze

• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla bean paste
• Pinch of salt
• 1½ to 2 tablespoons fresh orange juice

Instructions

1. Brown the butter

• Melt the butter in a light-colored saucepan over medium heat. Continue cooking and swirling the pan until the butter smells nutty and the milk solids turn deep golden brown.
• Pour it into a bowl, including the browned bits, and cool for 10 to 15 minutes.

2. Make the batter

• Whisk the flour, baking powder, and salt together. In a separate bowl, rub the sugar and orange zest together, then add the eggs and honey and beat for 3 to 4 minutes, until pale and thickened.
• Fold in the dry ingredients. Stir the orange juice into the brown butter, mix in about one-third of the batter, then fold this mixture back into the bowl. Cover and refrigerate for at least 2 hours or overnight.

3. Make the orange-vanilla caramel

• Simmer the orange juice until reduced to ¼ cup (60 ml). Heat the cream with the vanilla seeds and pod until steaming, let it sit for 10 minutes, then remove the pod.
• Cook the sugar, corn syrup, and water without stirring until amber. Remove from the heat and carefully whisk in the warm cream and reduced orange juice. Return to low heat and cook to 230°F (110°C). Whisk in the butter and salt, then cool and refrigerate until pipeable.

4. Make the pistachio praline

• Line a baking sheet with parchment paper. Cook the sugar, water, and corn syrup without stirring until golden amber. Stir in the pistachios and salt, then immediately spread over the parchment. Cool completely and break into small clusters.

5. Bake the madeleines

• Heat the oven to 425°F (220°C). Butter and flour the madeleine pan, then chill it for 15 minutes. Fill each mold about three-quarters full with cold batter.
• Place the pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 9 to 11 minutes, until the edges are golden and the centers spring back when touched. Cool in the pan for 2 minutes, then transfer to a rack.

6. Fill with caramel

• Once the madeleines are completely cool, pipe about 1 teaspoon of caramel through the thick end or flat side of each one. Stop before the caramel pushes back out or the cake begins to split.

7. Glaze and finish

• Whisk the powdered sugar, vanilla bean paste, salt, and 1½ tablespoons of orange juice together. Add a few more drops of juice if needed to make a thin dipping glaze.
• Dip the ridged side of each madeleine into the glaze and top immediately with a pistachio praline cluster. Let the glaze set for about 30 minutes before serving.

Tips for the Best Orange Madeleines

• Keep the batter cold. The temperature difference between the chilled batter and hot oven encourages the madeleines to rise in the center.
• Reduce the orange juice for the caramel. Using unreduced juice adds too much water and produces a weak orange flavor.
• Watch the caramel’s color closely. A pale caramel will taste mostly sweet, while an overly dark one can overpower the orange and vanilla.
• Fill only after cooling. Warm madeleines absorb the caramel instead of holding it in the center.
• Do not overfill the molds. The batter needs room to rise without spilling over the edges.

Storage and Make-Ahead Instructions

The assembled madeleines are best eaten the same day, while the praline is crisp and the cake is fresh. Refrigerate leftovers in an airtight container for up to 3 days and let them sit at room temperature for 15 to 20 minutes before serving.

The caramel can be refrigerated for up to one week. Store the pistachio praline in an airtight container at room temperature for up to one week. Unfilled madeleines can be frozen for up to one month, then thawed before filling and glazing.

I’ve tested this batter several times, because the ratio of cornmeal to flour decides everything about the texture. Too much cornmeal and it crumbles into dust the moment you cut it; too much flour and it turns into yellow cake. Buttermilk does the other half of the work, since its acidity tenderizes the crumb and keeps the bread moist for days instead of hours. If you’ve made my homemade chili or my beef stew, you know both deserve a warm side that can stand up to broth.

This one comes together in a single bowl in about ten minutes of hands-on time, then bakes while you finish the rest of the meal. It works beside sloppy joes, under a pile of comfort food like my creamy mashed potatoes, or with a smear of butter and honey on a quiet morning. You can dress it up with cheddar and jalapeños or keep it plain, and both versions earn a permanent spot on my fall table.

Ingredients

• 1½ cups (180 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1¾ cups (420 ml) buttermilk
• ¼ cup (60 g) unsalted butter, melted, plus more for the pan
• 2 tablespoons honey

Instructions

1. Preheat and prep the pan: Set the oven rack in the middle position and preheat to 400°F (200°C). Generously butter a 9-inch square baking pan, or place a 10-inch cast iron skillet in the oven to heat while you mix. If using the skillet, the butter will melt and sizzle while the batter comes together, which is exactly what you want for a crisp crust.
2. Whisk the dry ingredients: In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar together until evenly combined. Break up any clumps in the cornmeal with the back of the whisk, since a lump of dry cornmeal in the finished bread is the one thing you can’t fix after baking.
3. Mix the wet ingredients: In a medium bowl, whisk the eggs until the yolks break, then whisk in the buttermilk, melted butter, and honey until smooth. The honey will sink and stick to the bowl, so scrape the whisk against the sides and get it all into the mixture rather than leaving a sweet puddle behind.
4. Combine the batter: Pour the wet ingredients into the dry and stir with a spatula until just combined, about 15 strokes. A few small lumps are fine and bake out, but overmixing develops gluten in the flour and turns the crumb tough and chewy, so stop the moment you see no more streaks of dry flour.
5. Bake until golden: Pour the batter into the prepared pan, or carefully swirl the melted butter around the hot skillet before adding the batter so it sizzles as it lands. Bake for 20 to 25 minutes, until the top is deep golden brown, the edges pull away from the sides, and a toothpick stuck in the middle comes out clean. Let it cool 10 minutes before slicing and serving.

Tips for the Best Moist Cornbread with Buttermilk and Honey

• Stop mixing at about 15 strokes. Gluten develops fast in the flour, and an overmixed cornbread comes out tough and rubbery instead of tender. A few small lumps in the batter are fine and disappear during baking.
• If you’re out of buttermilk, put 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup, add whole milk to reach 1¾ cups, and let it sit for 5 minutes. The acid does the same tenderizing job as real buttermilk, and the recipe comes out identical.
• For the crispiest crust, bake in a 10-inch cast iron skillet instead of a pan. Melt the butter in the skillet in the hot oven, swirl it to coat the sides, then pour in the batter. The hot fat gives you that dark, crunchy edge that a glass or metal pan simply can’t match.
• If your cornbread keeps crumbling when you slice it, the ratio is off: cut the cornmeal back to 1¼ cups and bump the flour up to 1¼ cups next time. Cornmeal has no gluten to hold the crumb together, so flour is the lever that fixes a dusty, falling-apart slice.
• For a spicy or cheesy version, fold in ½ cup of shredded cheddar and one chopped jalapeño with the wet ingredients. A cup of corn kernels or a handful of crumbled cooked bacon work just as well and keep the batter’s moisture intact.
• Keep the sugar and honey light if the cornbread is going next to savory food, since chili and stew want a bread that tastes like corn first. When I want a sweeter, dessert-leaning version, I add an extra tablespoon of honey and skip the jalapeño entirely.

Storage

Cool leftover cornbread completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the whole slab in plastic wrap and then foil, and freeze it for up to 3 months; thaw it overnight in the fridge, then warm it in a 300°F oven for 10 minutes to bring back the crisp edge. The microwave works for a quick single square, but the oven keeps the crust from turning soggy, which is the only real way leftover cornbread goes wrong. For safe reheating and handling guidance, see the USDA leftovers and food safety guidelines.

FAQ

Why does my cornbread crumble?

Crumbly cornbread usually means the ratio leans too far toward cornmeal, the batter was overmixed, or the bread baked a few minutes too long and dried out. Cornmeal has no gluten, so flour is what holds the slices together. Cut the cornmeal back to 1¼ cups, add an extra ¼ cup of flour, and pull the bread from the oven the moment a toothpick comes out clean.

Can I make cornbread without buttermilk?

You can, and the swap takes two minutes. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, top it up with whole milk to 1¾ cups, and let it sit for 5 minutes. The milk thickens slightly and turns tangy, which is close enough to buttermilk for this recipe to work exactly the same. Whole milk gives the moistest crumb, but any milk you have will do in a pinch.

How do you freeze cornbread?

Cornbread freezes well for up to 3 months. Cool it completely, wrap it tightly in plastic wrap and then foil so it doesn’t pick up freezer smells, and freeze the whole slab or individual squares. Thaw overnight in the fridge, then reheat in a 300°F oven for about 10 minutes to crisp the crust back up before serving.

How do I know when cornbread is done?

Bake it at 400°F for 20 to 25 minutes, then test with a toothpick: it should come out clean or with just a few crumbs, never wet batter. The top will be deep golden brown and the edges will pull away from the sides of the pan. If the toothpick comes out wet, give it 3 more minutes and test again.

A quick second fry gives them the extra crunch needed to hold up to the warm honey lemon pepper glaze. If you’d rather avoid deep-frying, these air fryer Buffalo chicken wings offer a crisp alternative with much less oil.

Sticky, sweet, and just spicy enough, these wings are made for game day, parties, or any night that calls for something better than ordinary Buffalo wings. Serve them alongside a warm bowl of Buffalo chicken dip, crunchy vegetables, and ranch for an easy party spread.

Ingredients

Chicken Wings

• 2 pounds (907 g) chicken wings, separated into drumettes and flats
• ¼ cup (62 g) Dijon mustard
• ¼ cup (68 g) Buffalo sauce
• 1 cup (125 g) all-purpose flour
• Vegetable oil, for frying

Honey Lemon Pepper Sauce

• ¼ cup (½ stick or 57 g) unsalted butter
• ¼ cup (85 g) honey
• 2 tablespoons (30 ml) fresh lemon juice, from about 1 medium lemon
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Prepare the pans: Line one baking sheet with parchment paper. Set a wire rack over a second baking sheet for draining the fried wings.
2. Coat the wings: Place the chicken wings in a large bowl. Add the mustard and Buffalo sauce, then toss until every wing is evenly coated.
3. Add the flour: Place the flour in a shallow bowl. Coat each wing in flour, shake off the loose flour, and arrange it on the parchment-lined pan.
4. Heat the oil: Pour 2 to 3 inches of vegetable oil into a large, heavy-bottomed pot, keeping the pot no more than halfway full. Heat the oil to 375°F (190°C).
5. Fry in batches: Carefully lower 2 to 3 wings into the hot oil without crowding the pot. Fry for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. The thickest part should reach at least 165°F (74°C).
6. Drain and repeat: Transfer the wings to the wire rack. Let the oil return to 375°F before frying the next batch.
7. Fry a second time: Once all the wings have been cooked, return them to the 375°F oil in small batches. Fry for another 2 minutes to make the coating extra crisp, then place them back on the rack.
8. Make the sauce: Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, lemon juice, black pepper, and salt until smooth and warmed through. Remove from the heat.
9. Coat and serve: Transfer the hot wings to a large bowl. Pour the honey lemon pepper sauce over the wings and toss until evenly glazed. Serve immediately, with ranch dressing if desired.

Tips for the Crispiest Wings

• Watch the oil temperature: Keep the oil close to 375°F. Let it return to temperature between batches so the wings fry crisp instead of absorbing excess oil.
• Shake off extra flour: A thin, even coating fries better than a heavy layer and is less likely to fall off in the oil.
• Avoid crowding the pot: Fry in small batches so the oil stays hot and the wings brown evenly.
• Don’t skip the second fry: Those final 2 minutes give the coating enough crunch to hold up under the sticky sauce.
• Use coarsely ground pepper: It provides noticeable pepper flavor without disappearing into the honey glaze.
• Sauce just before serving: Toss the wings while they’re hot and serve right away. The longer they sit in the glaze, the softer the coating becomes.

Make-Ahead Tips

The honey Dijon sauce can be prepared up to 3 days ahead and refrigerated in a covered container. Warm it gently over low heat before using. For the best texture, fry the wings shortly before serving and wait to add the sauce until everyone is ready to eat.

Storage and Reheating

Refrigerate leftover wings in an airtight container for up to 3 to 4 days. Reheat them in a 375°F oven for 10 to 12 minutes or in a 350°F air fryer for 5 to 7 minutes, turning once, until hot and crisp. The center should reach 165°F. Avoid the microwave when possible because it softens the breading.

Cooked wings can also be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.

The refrigeration period and reheating temperature follow USDA food-safety guidance

The sauce leans on the same sweet, smoky tomato base I use in my homemade chili and my meatloaf with a ketchup glaze, so if you’ve made either of those, the flavor will feel familiar. I balance ketchup with brown sugar, yellow mustard, and a hit of Worcestershire, then let it reduce until the spoon leaves a trail behind it. That trail is how I know the filling is ready, not the clock. Get that consistency right and you get a sandwich that stays put instead of a puddle of sauce on the plate.

This version works for weeknight dinners, game-day plates, or feeding a crowd without fuss. Kids tend to ask for it again, and grown-ups like the fact that it’s a proper homemade sauce instead of a jar. If you’re already into our classic coleslaw or creamy mashed potatoes, this sandwich slots right into the same rotation as the perfect side.

Ingredients

• 1½ lb (680 g) ground beef, 90% lean
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• ½ green bell pepper, finely chopped (about ½ cup)
• 3 cloves garlic, minced
• ¾ cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 6 hamburger buns, split and toasted
• 6 slices cheddar or American cheese, optional

Instructions

1. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon, cooking until it’s browned and no pink remains, about 6 to 8 minutes. Spoon off the excess fat, leaving about a tablespoon behind for flavor.
2. Cook the aromatics: Add the onion and bell pepper to the skillet and cook over medium heat for 3 to 4 minutes, until the onion turns translucent. Stir in the garlic and cook 30 seconds more, just until it smells fragrant.
3. Add the sauce: Add the ketchup, brown sugar, mustard, Worcestershire, tomato paste, chili powder, salt, and pepper. Stir until the tomato paste dissolves and everything is evenly combined, then bring the mixture to a simmer.
4. Simmer until thick: Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens to a saucy-not-soupy consistency. Drag the back of a spoon through the filling: if the sauce floods right back into the trail, it needs more time. Taste and add more salt or a pinch of chili powder if it needs it.
5. Toast the buns and serve: Toast the buns, cut side down, in a dry skillet over medium heat or under the broiler until golden, about 1 minute. Pile a generous scoop of filling onto each bottom half, cap it with the top, and serve hot.

Tips for the Best Homemade Sloppy Joes with Tangy Beef

• Use the spoon trail test to know when it’s done. Drag the back of a spoon across the filling, if the liquid rushes back into the gap immediately, keep simmering, you want it to stay parted for a couple of seconds.
• Draining the beef after browning matters more than people expect. Too much rendered fat makes the sauce greasy and keeps it from clinging to the bun the way it should. Use 90% lean beef and there will be little to drain, which keeps the cleanup quick.
• Toast the buns before you fill them. A soft, untoasted bun turns to mush under hot filling within a minute, and the crisp edge also gives the sandwich a better bite. A dry skillet or the broiler both work, you just want a golden, lightly crisp surface.
• Adjust the sweet and tangy balance to your taste. If it tastes too sweet, add an extra splash of Worcestershire or a teaspoon of mustard, if it’s too sharp, stir in a little more brown sugar. Taste as it simmers, the flavor concentrates as the liquid cooks down.
• This filling freezes beautifully, so double the batch and freeze half in zip-top bags for up to 3 months. Thaw overnight in the fridge and reheat in a skillet, no need for a fresh batch on a busy night.
• Swap in ground turkey or chicken if you prefer, just add a tablespoon of butter when you brown it since lean poultry gives up less fat and can turn dry. The sauce carries the flavor either way.

Storage

Cool leftover filling completely, then keep it in an airtight container in the refrigerator for up to 4 days. To freeze, spoon the cooled filling into freezer-safe bags or containers and freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat in a skillet over medium-low heat, stirring often, until steaming all the way through, and loosen it with a splash of water or extra ketchup if it thickened too much in the cold. Keep the buns separate and toast fresh ones when you’re ready to eat. For safe handling guidance, see the USDA leftovers food safety guidelines.

FAQ

Can you freeze sloppy joes?

You can freeze the filling for up to 3 months, and it’s a great way to keep a double batch around for busy nights. Cool it completely first, then store it in an airtight container or zip-top bag. Thaw it overnight in the refrigerator and reheat in a skillet over medium-low heat until hot. The filling holds its texture well, just loosen it with a splash of water or ketchup if it looks thick after thawing, and always toast fresh buns rather than freezing the assembled sandwich. You can also portion it into single servings so you only thaw what you need.

What do you serve with sloppy joes?

The classic pairings are coleslaw, pickles, and potato chips, which cut through the sweet sauce nicely. French fries, mac and cheese, and baked beans are all natural sides too. I usually keep it simple with our classic coleslaw and a pile of kettle chips, and it’s a meal that never feels heavy. For a bigger spread, grill some corn on the cob or toss a quick green salad alongside.

How do you thicken sloppy joes?

Let the filling simmer uncovered a few minutes longer, the extra evaporation thickens it fast. If it’s still loose after that, stir in a tablespoon of tomato paste and let it bubble for a couple of minutes. For the opposite problem, a filling that’s too thick, loosen it with a splash of water or beef broth rather than adding more ketchup. Season again after any of these fixes, since concentrating the sauce changes the salt balance.

Can you make sloppy joes in a slow cooker?

You can, and the slow cooker is a solid option for a party since it keeps the filling warm right until serving. Brown the beef and cook the aromatics in a skillet first, then transfer everything to the slow cooker with the sauce and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The texture will be softer and a bit looser than the stovetop version, so simmer it down or thicken with tomato paste before serving if you prefer the thicker filling.

I cook the filling and the potato topping separately, then bake them together so the gravy bubbles up around the edges while the top turns golden and blistered. The whole thing takes about an hour and a quarter start to finish, and most of that time the oven is doing the work, not you. It’s a straightforward dish, but a few details decide whether it comes out great or just okay, and I’ll point those out below.

If you’ve made my beef stew or homemade chili, the filling method here will feel familiar, because it leans on the same trick of simmering a gravy until it coats the back of a spoon. Serve the pie with a slice of golden garlic bread or a simple green salad, and you have a complete meal. The potato topping also works on its own as creamy mashed potatoes if you want to double the batch.

Ingredients

• 1½ lb (680 g) ground beef (85% lean), or ground lamb
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1½ cups low-sodium beef broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 lb (900 g) russet potatoes, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter, melted
• ½ cup whole milk or half-and-half
• ¼ cup grated Parmesan cheese

Instructions

1. Make the mashed potato topping: Put the potatoes in a large pot, cover them with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until a fork slides in easily, then drain them well and return them to the hot pot. Mash with the melted butter and milk, season with salt and pepper, and stir in the Parmesan. Keep the mash a little looser than your usual side dish, since it firms up as it bakes.
2. Brown the ground beef: Heat the olive oil in a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon and cook for 6 to 8 minutes until it’s browned and no longer pink, seasoning with a good pinch of salt and pepper as it cooks. If there’s a lot of excess fat, spoon most of it off, leaving about a tablespoon in the pan for flavor.
3. Cook the vegetables: Add the onion and carrots to the skillet and cook over medium heat for 5 to 6 minutes until the onion softens and turns translucent. Stir in the garlic and dried thyme and cook for another minute until fragrant. Scrape the bottom of the pan as you stir so the browned bits mix into the vegetables.
4. Build the gravy: Sprinkle the flour over the meat and vegetables and stir constantly for about 1 minute so it coats everything and loses its raw taste. Stir in the tomato paste and Worcestershire sauce, then pour in the beef broth, scraping the bottom well to release any stuck-on bits. Bring the liquid to a simmer and let it bubble uncovered for 8 to 10 minutes, stirring now and then, until the gravy thickens and coats the back of a spoon.
5. Finish the filling: Stir the frozen peas into the filling and simmer for 2 minutes more, then taste and adjust the salt and pepper. The filling should look slightly looser than you’d want to serve, because it won’t thicken much more in the oven.
6. Assemble the pie: Preheat the oven to 400°F (200°C) and spread the filling in an even layer in a 9×9-inch baking dish or a shallow 2-quart casserole. Spoon the mashed potatoes over the top and spread them gently to the edges, pressing the mash right against the rim so the gravy can’t bubble over. Drag a fork across the surface in a crisscross pattern to create ridges that will crisp in the oven.
7. Bake until golden: Set the dish on a rimmed baking sheet and bake for 25 to 30 minutes, until the filling bubbles at the edges and the potato top is golden in spots. Let the pie rest for 10 minutes before serving so the filling sets enough to slice cleanly.

Tips for the Best Classic Shepherd’s Pie with Creamy Mashed Potatoes

• Pick the right meat for the version you want. Shepherd’s pie traditionally uses ground lamb, and cottage pie uses ground beef, but almost everyone makes it with beef and it comes out great. If you want the lamb version, use 1½ pounds of ground lamb and follow the exact same method. Either way, go with 85% lean so there’s enough fat to keep the filling moist and rich.
• Thicken the gravy before it ever goes in the oven. The filling will not thicken much while baking, so a thin gravy at the stovetop stage means a runny pie on the plate. Let it bubble uncovered for the full 8 to 10 minutes until it coats the back of a spoon, and it’ll be just right.
• Keep the potato topping a little creamier than your usual mashed potatoes. The extra butter and milk mean the top stays soft inside while the surface browns, instead of drying into a crust. Don’t worry if the mash looks a touch loose, the oven firms it up.
• Seal the mashed potatoes to the edge of the dish. Use a spatula to push the potato layer right against the rim so the gravy can’t find its way to the top. If the filling still threatens to spill over, the baking sheet underneath will catch any drips.
• Drag a fork over the potato surface in a crisscross pattern before baking. Those ridges turn brown and crisp while the filling bakes, which gives the finished pie texture instead of a smooth, pale top. It takes ten seconds and makes a real difference.
• The assembled pie can sit covered in the fridge for up to 24 hours before baking. Bake it straight from the cold, adding about 5 to 10 minutes to the bake time, and check that the center is bubbling hot before you pull it out. This makes it a great make-ahead dinner for a busy weeknight.

Storage

Leftover shepherd’s pie keeps in the refrigerator for up to 4 days in an airtight container, and it reheats well. I like to reheat individual portions in the microwave, or reheat the whole dish covered in foil at 350°F (175°C) for about 20 minutes until hot through. For longer storage, let the pie cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, and if the filling looks dry after reheating, spoon a little warm broth or water over the top. Cooked meat dishes have clear safety limits, and the USDA Food Safety and Inspection Service covers the safe handling, storage, and reheating times for leftovers.

FAQ

What’s the difference between shepherd’s pie and cottage pie?

The difference comes down to the meat. Shepherd’s pie traditionally uses ground lamb, while cottage pie uses ground beef. In the United States most versions, including mine, use ground beef and still call it shepherd’s pie, so the two names end up used almost interchangeably. If you want to be strictly traditional, use lamb and call it shepherd’s pie, or use beef and call it cottage pie.

Can you freeze shepherd’s pie?

Yes, and it freezes well. Assemble the pie in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, add about 30 minutes to the bake time, or thaw overnight in the refrigerator first. Cooked and cooled leftovers also freeze fine in individual containers for quick meals.

How do you keep shepherd’s pie from turning out runny?

The trick is to thicken the filling before it ever goes in the oven. Simmer the gravy uncovered for 8 to 10 minutes until it coats the back of a spoon, and stir the flour in properly so there are no lumps. The oven will brown the top and bubble the edges, but it won’t do much thickening, so the filling needs to be the right consistency before you assemble the dish.

Can you make shepherd’s pie ahead of time?

Yes, you can. Assemble the whole pie, cover it, and refrigerate for up to 24 hours before baking. Bake it straight from the fridge at 400°F (200°C), adding about 5 to 10 minutes to the bake time, and check that the center is bubbling hot before you pull it out. It’s a great way to get ahead on a busy weeknight, and the filling tastes even better once the flavors have settled overnight.

The base recipe uses just butter, garlic, salt, and parsley, and it already tastes better than anything wrapped in foil at the grocery store. Add shredded mozzarella halfway through baking and it turns into the cheesy version people usually order at a restaurant, good next to a bowl of zuppa toscana or a pan of lasagna. Either way, the whole thing comes together in under twenty-five minutes, and most of that time is just the oven doing the work.

The broiler step is what separates good garlic bread from the soft, pale kind you get at a chain restaurant. A regular bake gets the butter melted and the bread warm, but only that last minute or two under direct heat gives you real caramelized spots along the edges. Skip that step and the bread still turns out fine. Add it, and it becomes the version people ask you to make again.

Ingredients

• 1 large French baguette or Italian loaf (about 20 inches), split lengthwise
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 3 tablespoons finely chopped fresh parsley
• ¼ teaspoon fine sea salt
• ⅓ cup (33 g) finely grated Parmesan cheese
• 1 cup (113 g) shredded mozzarella (optional, for the cheesy version)

Instructions

1. Make the garlic butter: In a medium bowl, mash the softened butter with the minced garlic, parsley, salt, and Parmesan using a fork. Keep mashing until the mixture turns pale green and speckled and no streaks of plain butter remain. Taste a small bit on its own. It should taste strongly of garlic, since the flavor mellows once it bakes into the bread.
2. Split and spread: Set the oven rack in the middle position and preheat to 400°F (200°C). Slice the loaf in half lengthwise and lay both halves cut-side up on a parchment-lined baking sheet. Spread the garlic butter edge to edge in a thick, even layer, right up to the crust so every bite gets butter.
3. Bake until golden: Bake for 10 to 12 minutes, until the butter is fully melted and the edges of the bread just start to turn light gold. If you’re adding mozzarella, pull the sheet out at the 8-minute mark, scatter the cheese over both halves, and return it to the oven for the remaining time.
4. Broil for a crisp finish: Switch the oven to broil and watch closely for 1 to 2 minutes, until the edges turn deep golden brown and any cheese is bubbling and lightly spotted. Broilers vary a lot, so stay at the oven door, since bread can go from golden to burnt in under thirty seconds.
5. Rest, slice, and serve: Let the bread rest for 2 to 3 minutes before cutting. This keeps the melted butter from soaking through and turning the crust soggy. Slice into pieces with a serrated knife using a gentle sawing motion, and serve immediately while it’s still warm.

Tips for the Best Golden Garlic Bread with Parmesan and Parsley

• Use fresh garlic, not the jarred minced kind. Jarred garlic often turns bitter and slightly sour once it hits high oven heat, while fresh cloves mellow into something sweeter and rounder.
• Let the butter come fully to room temperature before mixing. Butter that’s still a bit firm won’t spread evenly and tends to tear the crust instead of coating it.
• Wrap the bread in foil for the first half of baking for a softer, pillowy texture, or leave it uncovered the entire time for crisp, toasted edges. Neither method is a mistake, they just produce different textures depending on what you’re serving alongside it.
• If you’re using salted butter, cut the added salt back to a pinch. Parmesan already brings plenty of salt on its own, and the two together can push the bread past seasoned into salty.
• Mince the garlic by hand instead of using a garlic press for this one. A press releases more juice and less pulp, and the juice alone burns faster under the broiler than minced pieces do.
• Grate the Parmesan yourself instead of buying it pre-shredded. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly into the butter, so you end up with gritty spots instead of an even coating.
• If your loaf is more than a day old, it works even better here. Slightly stale bread holds its shape under the butter and crisps up faster than a fresh, soft loaf that can turn gummy in the middle.

Storage

Keep leftover garlic bread in an airtight container or wrapped tightly in foil. It holds up at room temperature for about a day, or in the refrigerator for up to 3 days if you added mozzarella, since dairy shortens the safe window. Reheat it in a 350°F oven for 5 to 7 minutes instead of the microwave, since the microwave turns the crust soft and chewy instead of crisp. If the bread smells sour or you spot any mold, throw the whole piece out rather than cutting around it. You can also freeze the unbaked, buttered loaf wrapped tightly in foil and then in a freezer bag for up to 3 months, and bake it straight from frozen, adding about 5 extra minutes to the bake time. University of Nebraska-Lincoln Extension confirms homemade bread holds up well in the freezer for up to three months, which matches how long this assembled loaf keeps its texture and flavor.

FAQ

Can you make garlic bread ahead of time?

Yes. Mix the garlic butter up to 3 days ahead and keep it covered in the fridge so the garlic and herbs have time to blend into the butter. You can also assemble the whole buttered loaf, wrap it tightly, and refrigerate it for up to a day before baking. Let it sit at room temperature for about 15 minutes before it goes in the oven so it bakes evenly instead of staying cold in the center.

Can you freeze garlic bread?

Yes, both baked and unbaked versions freeze well. Wrap the loaf tightly in foil and then in a freezer bag to keep ice crystals out, and freeze for up to 3 months. Bake it straight from frozen, adding 5 to 8 extra minutes if it’s unbaked, or reheat at 350°F for about 10 minutes if it’s already baked and just needs warming through.

What’s the best bread for a garlic bread recipe?

A sturdy, crusty loaf works best, think French baguette, Italian bread, or a firm sub roll. The dense crumb holds the butter without falling apart, and the thick crust turns crisp instead of soggy. Soft sandwich bread or brioche can’t hold up to the butter, so save those for a different use.

Why does my garlic bread turn out soggy?

The usual culprits are too much butter, butter spread while the bread is still warm from a previous bake, or skipping the broiler step that crisps the surface. Warm bread absorbs butter like a sponge instead of holding it on the surface where it can crisp. Stick to a thick but controlled layer, and finish under the broiler for the last minute or two to lock in the crunch.

The two problems I see most often in homemade chili are a thin, watery pot that never thickens and a flat flavor that tastes like canned sauce. Both come from the same place: not enough time simmering uncovered, and spices added too late or too timidly. This recipe browns the meat well, seasons in two stages, and simmers uncovered until the liquid reduces. The chili that comes out of that process is thick enough to pile on a spoon, and the flavor builds as it cooks.

It’s a flexible dinner for a crowd, and the leftovers only get better. I serve it over rice, spoon it onto a baked potato, or keep it simple with a basket of warm bread and a pile of toppings. If you like this kind of hearty one-pot cooking, the classic beef stew works the same way, and hamburger soup is another ground beef favorite that feeds a family. For a side that soaks up every last bit, the copycat mac and cheese and the golden garlic bread both hold up well next to a bowl of chili.

Ingredients

• 2 lb (900 g) ground beef, 85/15 or 90/10
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• 1 (28 oz / 794 g) can crushed tomatoes
• 1 (15 oz / 425 g) can diced tomatoes with their juice
• 2 (15 oz / 425 g) cans red kidney beans, drained and rinsed
• 1½ cups (360 ml) beef broth
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional)
• 2 tablespoons olive oil

Instructions

1. Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned in spots, about 8 minutes. If you used fatty beef, tip the pot and spoon off the excess fat, leaving a tablespoon or two behind for flavor.
2. Cook the aromatics: Lower the heat to medium and add the onion, bell pepper, and jalapeño. Cook, stirring, until the onion is translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds until it smells fragrant.
3. Add the spices: Add the chili powder, cumin, smoked paprika, oregano, and salt directly to the pot. Stir constantly for about 1 minute so the spices toast in the beef fat and release their flavor before the liquid goes in.
4. Add everything else: Stir in the crushed tomatoes, diced tomatoes, kidney beans, beef broth, and tomato paste, scraping the bottom of the pot to release any browned bits. Add the brown sugar if you want a touch of sweetness. Bring the chili to a boil, then reduce the heat to a low simmer.
5. Simmer until thick: Simmer uncovered for 45 to 60 minutes, stirring every 10 minutes or so, until the chili has thickened and the flavors have come together. The chili is ready when it coats the back of a spoon and no watery juice pools on top when you stir.
6. Taste and serve: Taste the chili and adjust the salt and heat before serving. Ladle it into bowls and set out the toppings you like – shredded cheddar, sour cream, diced onion, cilantro, and tortilla chips all work well.

Tips for the Best Homemade Chili with Ground Beef and Beans

• Don’t rush the browning. Ground beef that’s just gray and steamed adds little flavor, while beef that’s browned in spots gives the whole pot a deeper, meatier taste. Give it the full 8 minutes and let the pot stay hot.
• Season in two stages, not all at once. Toasting the spices in the fat at the start wakes up chili powder and cumin, and that early dose builds depth even after an hour of simmering. Add any extra chili powder at the end only if you want more punch.
• Simmer uncovered, and don’t add more liquid to make it ‘soupier’. The simmer is what turns the tomatoes and broth into a thick chili. If you start it too thin, it stays thin; if it’s thicker than you like, stir in a splash of broth at the end.
• If your chili still looks watery after the full simmer, you have options. Keep simmering for another 15 minutes, mash a few of the beans against the side of the pot to release their starch, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook 5 minutes more.
• Swap the beans freely. Pinto or black beans work just as well as kidney beans here, and a mix of two kinds is even better. Just remember to rinse canned beans first – the liquid in the can is salty and starchy.
• The flavor actually improves overnight. Like most braised and simmered dishes, chili tastes even better the next day, so don’t be afraid to make it a day ahead and reheat gently.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days, and get it into the fridge within two hours of cooking. Chili also freezes exceptionally well: cool it completely, then pack it into freezer-safe containers or bags in single-serving portions, leaving a little room for expansion. It will keep for up to 3 months in the freezer, and you can thaw it overnight in the refrigerator or reheat straight from frozen in a pot over low heat. Reheat any leftover chili to a full simmer so it is piping hot all the way through before serving. Per USDA food safety guidance, soups and stews should be refrigerated promptly and reheated to 165°F (74°C). USDA Food Safety and Inspection Service has the full time and temperature rules.

FAQ

Can you freeze this chili recipe?

Yes, this chili recipe freezes very well, which is one of the reasons it’s so good for meal prep. Cool the chili completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat in a pot over medium-low heat, stirring until it’s steaming hot throughout.

Why is my chili watery?

Watery chili almost always means it didn’t simmer long enough uncovered, or too much liquid went in at the start. Let it keep simmering without a lid until the liquid reduces and the chili thickens. If you’re short on time, mash some of the beans against the side of the pot to release their starch, or stir in a cornstarch slurry and cook for 5 more minutes.

What kind of beans are best for chili?

Red kidney beans are the classic choice, but pinto and black beans work just as well. A mix of two kinds gives the pot a nicer texture, and any canned bean works once you drain and rinse it. If you prefer no beans at all, simply leave them out and use a little more meat or extra tomatoes.

How long does chili last in the refrigerator?

Properly stored in an airtight container, chili keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat, warming it in a pot or microwave until it’s bubbling hot all the way through. For anything longer than a few days, freeze it instead.

Whisking the eggs, yolk, and sugar until pale helps create that thin, delicate crust on top, so it’s one step worth taking your time with. Remove the brownies while the center is still slightly soft, since they’ll continue to set as they cool. For a frosted version, try these red velvet brownies with cream cheese frosting. When you need a quicker shortcut, the Ghirardelli brownie mix recipe is another rich chocolate option.

Prep time: 20 minutes
Bake time: 30–40 minutes
Yield: 9 large or 16 smaller brownies

Ingredients

• ½ cup plus 2 teaspoons (65 g) all-purpose flour
• ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• 7 tablespoons (100 g) unsalted butter
• 1¼ cups (250 g) caster or superfine sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons plus 1 teaspoon (50 ml) vegetable oil
• 7 ounces (200 g) dark chocolate, roughly chopped and divided

Instructions

1. Preheat the oven to 320°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
3. Melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until it smells nutty and the milk solids at the bottom turn golden brown. Remove from the heat and cool for 5–10 minutes.
4. Add the sugar and vanilla bean paste to a large bowl. Rub them together with your fingertips until the sugar is evenly scented with vanilla.
5. Add the two eggs and extra yolk. Whisk until the mixture becomes paler, slightly thicker, and increased in volume.
6. Slowly whisk in the cooled brown butter, followed by the vegetable oil.
7. Reserve a small handful of chopped chocolate for the top. Add the dry ingredients and remaining chocolate to the bowl, then fold gently until no dry streaks remain. Avoid overmixing.
8. Spread the brownie batter evenly in the prepared pan and scatter the reserved chocolate over the top.
9. Bake for 30–40 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
10. Let the brownies cool in the pan before lifting them out and slicing. Allow them to cool completely for the cleanest cuts.

Tips for the Best Brown Butter Brownies

• Measure carefully. Brownies contain very little flour, so even a small excess can make them dry. Using the gram measurements will give you the most consistent texture.
• Watch the butter closely. Remove it from the heat once the milk solids turn golden brown and smell nutty. If those specks become black, the butter will taste bitter.
• Let the butter cool. It can still be warm when added, but it shouldn’t be hot enough to cook the eggs.
• Whisk the eggs thoroughly. Whisking the eggs, yolk, and sugar until pale and slightly thick helps create a delicate, shiny crust.
• Fold instead of beating. Stop mixing as soon as the flour and cocoa disappear. Overmixing can leave the brownies firm rather than fudgy.
• Check them early. Begin testing at 30 minutes. A toothpick should come out with several moist crumbs, not completely clean.

Chocolate and Add-In Options

Dark chocolate containing around 60–70% cocoa gives these brownies a rich flavor without making them overly bitter. Semi-sweet chocolate can be used for a sweeter result.

For extra texture, fold in ½ cup (60 g) of toasted walnuts or pecans with the chopped chocolate. You can also whisk 1 teaspoon of espresso powder into the dry ingredients to deepen the chocolate flavor without making the brownies taste strongly of coffee.

How to Store Chocolate Brownies

Let the brownies cool completely before storing them, since trapped warmth can create condensation and make the surface sticky. Place them in an airtight container, with parchment paper between layers, and keep them at room temperature for up to four days.

For longer storage, refrigerate the brownies for up to one week. Chilling makes them firmer, so let them sit at room temperature for 20–30 minutes before serving.

How to Freeze Chocolate Brownies

Wrap each cooled brownie tightly and place them in a freezer-safe container or resealable bag. Freeze for up to three months. Thaw them while still wrapped at room temperature or leave them in the refrigerator overnight.

Serving Suggestions

These brownies are especially good at room temperature, once the chocolate and brown butter flavors have had time to settle. For a softer, gooier center, warm an individual brownie in the microwave for about 8–10 seconds before serving.

Russet potatoes work best for this because they’re high in starch and low in moisture, which is exactly what makes the difference between a fluffy result and something dense and wet. Yukon Golds are a solid substitute if you want a creamier, more buttery bite and don’t mind a slightly less fluffy texture. Either way, cut the potatoes into even pieces before boiling. Uneven chunks cook unevenly, and you’ll end up mashing some pieces that are still a little hard in the middle while others turn to mush. The butter-to-milk ratio here leans generous on purpose, since a side dish this simple lives or dies by how rich it tastes. There’s no sauce or topping to hide behind, so the potatoes have to carry the plate on their own.

Serve this alongside Salisbury Steak with Mushroom Gravy, Beef Stroganoff with Mushrooms and Sour Cream, or a plate of Meatloaf with a Tangy Ketchup Glaze. It’s also the classic partner for Classic Green Bean Casserole on a holiday table, or spoon extra gravy from Mississippi-Style Pot Roast right over the top. Any of them turn this into a full plate instead of just a side.

Ingredients

• 3 lbs (1.4 kg) russet potatoes, peeled and cut into 1½-inch chunks
• ½ cup (1 stick / 113 g) unsalted butter, cut into pieces
• 1 cup whole milk, warmed
• 2 cloves garlic, minced (optional)
• 1½ teaspoons salt, plus more for the cooking water
• ¼ teaspoon black pepper

Instructions

1. Cut and boil the potatoes: Peel the potatoes and cut them into even 1½-inch chunks so they cook at the same rate. Place them in a large pot, cover with cold water by about an inch, and add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides into a chunk with almost no resistance.
2. Drain and dry them out: Drain the potatoes in a colander, then return them to the hot, empty pot and set it back over low heat for 1 to 2 minutes, shaking gently. This cooks off the extra surface water clinging to the potatoes, which is what keeps mashed potatoes from turning watery once the butter and milk go in.
3. Warm the butter and milk: While the potatoes drain, add the butter pieces and milk to a small saucepan over low heat, or microwave in a heatproof bowl in 20-second bursts, until the butter is melted and the milk is warm but not boiling. Stir in the garlic here if you’re using it, so it mellows slightly instead of tasting raw.
4. Mash until smooth: Mash the dried potatoes with a hand masher, or pass them through a ricer back into the pot. Fold in the warm butter and milk mixture in two additions, stirring gently with a spatula or wooden spoon rather than an electric mixer, which overworks the starch and turns the potatoes gluey.
5. Season and serve: Stir in the salt and pepper, then taste and adjust. If the potatoes seem thick, add a splash more warm milk, a tablespoon at a time, until they hold a soft peak on the spoon but still fall easily when tilted. Serve immediately while everything is still hot.

Tips for the Best Creamy Mashed Potatoes with Butter and Milk

• Don’t skip drying the potatoes over low heat after draining. Even a minute of extra steam cooking off is the difference between fluffy potatoes and a watery pot, and it costs you nothing extra.
• Warm the butter and milk before you add them. Cold dairy shocks the starch and cools the potatoes down fast, and you’ll end up over-mashing just to compensate for the temperature drop.
• Use a ricer instead of a hand masher if you want restaurant-smooth potatoes with almost no lumps. It takes an extra two minutes, and it’s worth it for a holiday table where people are actually looking at the food.
• If you’re making these ahead, keep them slightly looser than you want the final texture to be. They thicken as they sit in the fridge, and a splash of warm milk brings them right back on reheating.
• Swap half the milk for heavy cream if you want a richer side dish, or boil the potatoes in chicken broth instead of water for more savory depth without adding extra fat.
• Salt the cooking water generously, not just the finished potatoes. Potatoes absorb seasoning as they boil, and that’s where a good chunk of the flavor actually comes from, not just what you add at the end.

Storage

Let the mashed potatoes cool to close to room temperature before you box them up, then refrigerate in an airtight container. The USDA guideline for cooked leftovers like this is 3 to 4 days in the fridge, so plan to use them up within that window rather than pushing it further. For longer storage, portion the potatoes into freezer-safe bags or containers, press out as much air as you can, and freeze for up to 3 months. The texture turns a little grainier after thawing since potatoes lose moisture in the freezer, but a good stir while reheating brings most of it back. Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in a splash of warm milk every minute or two until the potatoes loosen back up and turn creamy again.

FAQ

Can you freeze mashed potatoes?

Yes, though the texture changes a little once thawed. Portion cooled mashed potatoes into airtight freezer bags or containers, press out the excess air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly with a splash of milk to smooth them back out. Avoid microwaving straight from frozen, since the edges overheat before the center even thaws.

Why do mashed potatoes turn out gluey?

Gluey potatoes almost always come from overworking the starch, usually with a stand mixer or food processor, or from potatoes that soaked up too much water while boiling. Stick to a hand masher or a ricer, dry the potatoes briefly over heat after draining, and stir in the butter and milk gently instead of beating them. Starchy potatoes like russets are more prone to this than waxier varieties, so the mixing method matters even more with them.

Can you make mashed potatoes ahead of time?

Yes. Make them up to a day ahead, slightly looser than you want the final texture, and refrigerate in an airtight container. Reheat covered in a 325°F oven for about 30 minutes, or on the stovetop with a splash of milk, stirring occasionally until hot and smooth again. Either method works fine as long as you don’t rush the reheating.

What’s the best potato for mashed potatoes?

Russet potatoes are the classic choice because their high starch content breaks down into a light, fluffy texture once cooked. Yukon Gold potatoes are a close second if you want a creamier, more buttery result with a bit less peeling. Waxy potatoes like red potatoes hold their shape too well and tend to turn dense or gummy when mashed. If you only keep one variety around for cooking, russets are the more versatile pick.

There are only two parts of the method that decide whether it works: browning the beef properly and simmering gently long enough. Skip the browning and the gravy stays pale and flat. Crank the heat to boil and the meat turns leathery instead of tender. Do both right and you get deep color, real beef flavor, and a sauce that coats the back of a spoon, good next to a plate of beef stroganoff or a slice of meatloaf.

The recipe below works on the stove, and it’s a close cousin to a pot roast, so if you’ve made that, most of this will feel familiar. Serve it straight from the pot with a piece of flatbread for soaking up the gravy, or over mashed potatoes. Either way, give it the full cook time and don’t rush the end.

Ingredients

• 2½ lb (1.1 kg) beef chuck, cut into 1½-inch cubes
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 3 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 ribs celery, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 4 cups low-sodium beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 1½ lb baby potatoes or Yukon Gold, halved
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
• ¼ cup chopped fresh parsley, for serving

Instructions

1. Season and brown the beef: Pat the beef dry with paper towels and toss it with the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer without crowding, and brown it in batches, about 4 to 5 minutes per batch, until each cube has a dark crust on two or three sides. Transfer the browned beef to a plate and repeat until all of it is seared.
2. Cook the aromatics: Turn the heat down to medium and add the remaining tablespoon of oil. Stir in the onion and cook for 3 to 4 minutes until it softens and turns translucent at the edges. Add the garlic, carrots, and celery, and cook for another 2 minutes, scraping the browned bits off the bottom of the pot as you stir. The vegetables should be glossy and starting to soften but not browned.
3. Build the gravy base: Sprinkle the flour over the vegetables and stir constantly for about 1 minute so it coats everything and turns light brown. Pour in the broth and wine if using, then stir in the tomato paste and Worcestershire sauce, scraping the bottom well to release every stuck-on bit. Bring the liquid to a gentle simmer and let it bubble for 1 to 2 minutes until it starts to thicken into a light gravy.
4. Simmer the stew low and slow: Return the beef with any juices back to the pot and add the bay leaves, thyme, and potatoes. Stir everything, cover the pot, and reduce the heat to low so the stew barely simmers, just an occasional lazy bubble. Cook for 90 minutes, then check the beef by pressing a fork into a cube. It should slide in easily but still hold its shape. If it’s still firm, cover and continue in 15-minute intervals.
5. Thicken and finish: Once the beef is tender, remove the lid and let the stew simmer uncovered for 25 to 30 minutes so the gravy reduces and turns glossy. If the liquid is thinner than you’d like, stir in the cornstarch slurry a little at a time and let it bubble for 2 minutes. Stir in the frozen peas and simmer for 3 to 4 minutes more, just until they’re heated through and bright green.
6. Season and serve: Pull out the bay leaves and the thyme stems and discard them. Taste the gravy and add more salt and pepper if it needs it, since the broth can be mild depending on the brand. Ladle the stew into bowls, scatter the parsley on top, and serve hot.

Tips for the Best Classic Beef Stew with Tender Chuck and Rich Gravy

• Buy chuck roast whole and cut it into 1½-inch pieces yourself. Pre-cut stew meat is usually chopped too small, so it cooks to pieces before the center turns tender. Bigger cubes give you that soft, pull-apart texture instead of dry shreds.
• Dry the beef well before it goes in the pan. Moisture on the surface steams instead of searing, which means pale, gray cubes and a weak gravy. Pat each batch dry, season it, and only then add it to the hot oil.
• Brown in batches and don’t overcrowd the pot. When the pan is packed, the temperature drops and the beef releases liquid, so it boils in its own juice rather than browning. Two or three batches, with space between the cubes, is the way to get real caramelization.
• Keep the stew at a bare simmer, never a full boil. A rolling boil makes the meat seize up and turn tough, and it can break the potatoes down into mush. After you cover the pot, the liquid should be showing only an occasional bubble, not churning.
• The flour in the gravy base does the early thickening, and the potatoes finish the job. Potato starch releases into the liquid as they cook, which is why the gravy gets glossier toward the end. That’s normal, not a sign that something went wrong.
• If the beef still isn’t fork-tender at 90 minutes, don’t panic. Different batches of chuck vary, and a tough one can need 15 to 30 minutes more. Just keep it covered, check every 15 minutes, and stop when a fork slides in with light resistance.

Storage

Let the stew cool to room temperature, then transfer it to an airtight container. It keeps in the refrigerator for up to 4 days, and it genuinely tastes better on day two, since the flavors have time to settle into the beef and vegetables. For longer storage, portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of broth or water if the gravy has thickened too much. Reheat only the amount you plan to eat, since the USDA advises that previously cooked food should be reheated once and not refrozen, and cooked stew that sits out at room temperature for more than two hours should go in the bin. USDA Food Safety and Inspection Service covers the safe times and reheating rules for leftovers.

FAQ

How long does it take to cook beef stew?

Plan for about 2 to 2½ hours total from start to finish. The beef needs 90 minutes at a bare simmer to turn fork-tender, plus another 25 to 30 minutes uncovered so the gravy reduces and thickens. That’s on top of roughly 20 minutes of prep and browning. It’s not a quick weeknight meal, but most of that time is hands-off simmering.

Why is my beef stew tough instead of tender?

Almost always because the pot was boiling instead of simmering, or the beef wasn’t cooked long enough. A hard boil makes the muscle fibers contract and squeeze out moisture, which leaves the meat dry and chewy no matter how long you keep cooking it. Bring it up to a simmer, keep it there on low heat, and give the beef the full 90 minutes before you judge it.

What’s the best cut of beef for stew?

Chuck is the reliable choice for stew. It comes from the shoulder, it’s well marbled with fat and connective tissue, and it turns silky and tender after a long, gentle simmer. Leaner cuts like sirloin dry out because they don’t have enough connective tissue to break down, so they never develop that soft texture. If chuck isn’t available, look for another tough, well-marbled cut sold for braising and slow cooking.

Can you make beef stew ahead of time?

Yes, and it’s one of the few dishes that actually improves overnight. Make the whole pot a day ahead, cool it, and refrigerate it covered. The next day, skim any fat from the surface and reheat it slowly on the stove, adding a splash of broth if the gravy looks too thick. The flavors meld and deepen while it rests, which is why day-two stew beats day-one stew.