Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Beef stroganoff is comforting, creamy, savory, and classic, but it can all be ruined with the wrong cut of beef. Here's the ...

Korean beef stew is a satisfying and complex dish, but if you want to make the most of its slow-simmered goodness, these are the expert-approved cuts to use.

Freeze whatever you’re not cooking right away, and you’ve got a small stockpile of ready-to-go meat for weeks. For people trying to stretch their grocery budget without skimping on flavor, it’s a ...

Thinking of St. Patrick's Day, here's an Irish-inspired quick dinner to savor the flavors of the Emerald Isle.

Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor of heat so the meat will cook more evenly with the bone in.

Add garlic to the pot with beef and sauté for 30 seconds or until fragrant. Then, add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to ...

Add meat, and brown on all sides ... Stews are a winter mainstay in my home, using less-than-choice cuts from a deer harvested from the woods or stew beef obtained from a local farm.

Cut the beef into 2.5cm/1in chunks and trim off ... It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery ...