Adam Liaw puts his new beef stew through its paces to test which cooking method is best

As we move into braising season it’s the perfect time to master the art of the long simmer. Whether you prefer the stovetop, oven, slow cooker or pressure cooker, there are various ways to tenderise a meal – but which method actually reigns supreme?

Opens the original publisher in a new tab. Full articles belong to their publishers; a subscription may be required.