Cutting meat against the grain is upheld as some of the best advice when it comes to serving steak, but is this golden rule ...

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

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.

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.

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 ...

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 ...