When you're looking to pick up a package of pre-cut "stew meat" instead of slicing up a larger steak, you should know that ...

Slow-simmered Italian Beef Stew, made with tender beef ... These cuts come from the hardest working parts of the animal, such as chuck beef (beef chuck roast) from the upper shoulder and neck ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

This beef stew is from Julia Child's first column in ... Choose flavorful cuts of meat, such as chuck and round, that will benefit from long, slow cooking and won't fall apart.

Ready to try the best beef stew of your life? Our flavor-packed version is incredibly easy to cook because it all comes together in one pot. Beef chuck roast slowly braises with red potatoes ...

Many modern Irish beef stew recipes use beef chuck, since it can break down easily over many hours. Martha’s version works because she uses beef broth and Irish stout beer. These layered ...

When picking out which cut of beef to use, look for packages labeled “stew meat.” These are precut cubes of meat that are too tough for searing and serving right away—typically chuck roast o ...

Look instead for cuts with cartilage, tendons and (at least a few) bones: Chuck, brisket, oxtails, cheeks and shin are ideal. A classic Cantonese stew, such as braised beef with radish ...

On a cold winter night, few other dishes offer the satisfying comfort of a warm bowl of beef stew. An excellent batch relies on slow-cooked beef that’s rich in flavor and tender in texture, but ...