"For a rich beef stew, I like oxtails or beef short ribs." As for why he prefers those two choices over more classic American ...

When it comes to building a deeply rich and satisfying beef stew, the right cuts make all the difference. This version skips ...

You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow. For this red wine–beef stew, Pépin recommends using the ...

On Monday, March 17, de­spite your he­ritage birth­right, all New Englanders will consider themselves just a wee bit Irish in ...

The next day, the solidified fat can be removed from the surface of the stew before rewarming. Note: You can use either boneless short ribs or beef chuck in the stew. Heat the oven to 300 degrees.

The next day, the solidified fat can be removed from the surface of the stew before rewarming. Note: You can use either boneless short ribs or beef chuck in the stew. Heat the oven to 300 degrees.

3. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about one hour longer. Combine ...

Remove stew from heat, and add rib eye, scallions, garlic, and salt. Stir until rib eye is no longer red, 1 to 2 minutes. Garnish stew with additional scallions, and serve with rice, if desired.