Divide the beef into two batches ... Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside.

Sean Connolly goes back to his English roots with comfort food such as slow-roast rib of beef. Yorkshire puddings are an edible pastry chalice that hold the luscious meaty goodness of its ever ...

It’s much more charming than it sounds. And the Yorkshire pudding — crispy, popover-tall, and savory with the beef fat from the roasting pan it’s cooked in — is always perfect.