Sure, it takes a long time to cook, but all you need are some decent chunks of beef, stock, veggies, and a few other additions. When you're looking to pick up a package of pre-cut "stew meat ...

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.

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.

neck - any braising or stewing cuts. Cook beef or lamb cuts for 3 hours on a low heat to ensure that they are really tender.

Look for beef that's firm to the touch ... vegetable juices combine to make a delicious sauce. Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and ...

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

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 ...

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