Beef cuts vary in texture and flavor ... so they're better for braising, smoking, and stewing. Not sure which cut is right ...

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 ...

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

First, cut the oxtail into pieces through ... Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the ...

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 ...