Classic beef and red wine stew: Three methods
Adam Liaw demonstrates three methods for preparing classic beef and red wine stew using a casserole pot, slow cooker, and pressure cooker, offering adjustments for each cooking technique. The masterclass focuses on achieving optimal flavor and texture across different appliances. Each method is detailed to suit various time and equipment preferences. The article was updated on April 29, 2026.
Opening excerpt (first ~120 words) tap to expand
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","item":{"@id":"https://www.smh.com.au","name":"Home"},"position":1},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/national","name":"National"},"position":2},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/topic/food-5xd","name":"Food"},"position":3}]}AdvertisementNationalFoodClassic beef and red wine stew: Three methodsIn this masterclass, Adam Liaw compares and adjusts his recipe for a casserole pot, slow cooker and pressure cooker.Updated April 29, 2026 — 12:02pm,first published 10:39amSaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.ShareAAALoadingLatest in VideosVideo icon0:24Aussie No.1 pick makes MLB debutVideo…
Excerpt limited to ~120 words for fair-use compliance. The full article is at The Sydney Morning Herald.
Discussion
0 commentsMore from The Sydney Morning Herald
