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NWC Live: Beef & Broccoli
On Friday, March 27 at 6pm ET Val and Sophie did a live cook-along with this wonderful take on Beef and Broccoli.

Four-Alarm Rib-eye Chili
Cubed rib-eye steak is browned and simmered with poblanos, bell peppers, Anaheim peppers, serranos, chipotle puree, lager, pinto and kidney beans, and sweet corn. This multi-pepper, steak-house-quality chili builds serious heat from four different chile varieties while the tender rib-eye makes every bowl feel like an indulgence.

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli
Slow-cooked beef chuck with Italian peppers piled onto rolls and topped with a tangy giardiniera aioli. A hearty, hands-off sandwich that feeds a game day crowd.

NVC Set It and Forget It Pot Roast
This never-miss pot roast turns into tender, garlicky, wine-kissed comfort food while you go live your life. It smells incredible, tastes even better, and makes dinner feel like a big warm hug.

Beef Bourguignon
Classic French braised beef stew simmered for two hours with bacon, mushrooms, pearl onions, red wine, and a cheesecloth bouquet garni. A rich, deeply comforting dish that fills the kitchen with warmth on a cold evening.

Skirt Steak with Chermoula
Toasted coriander and cumin seeds are blended with fresh herbs, paprika, garlic, and lemon into a vibrant North African chermoula, half used as a marinade and half reserved as a finishing sauce for skirt steak grilled three minutes per side. This boldly spiced, herbaceous steak is a stunning patio party centerpiece that delivers layers of toasty, bright flavor in every charred slice.

Bloody Bull
This bold twist on the Bloody Mary combines spicy V8 and beef broth with vodka and horseradish, garnished with pickled okra and green beans. The sav

Easy Prime Rib with Fresh Horseradish Sauce
Dry-aged prime rib slow-roasted at 225 degrees on a bed of fresh herbs, flash-finished at 500 degrees for a gorgeous crust, served with a tangy creme fraiche horseradish sauce. A majestic, foolproof roast that brings old-world grandeur to the modern dinner table.

Set-It-and-Forget-It Pot Roast
A tender beef chuck roast slow-cooked with garlic until it falls apart. The quintessential hands-off Sunday dinner main course.










