When making stew at home, you want to look for chuck, shank, oxtail, and short rib cuts. Read more: 6 Canned Meats You Should Be Eating And 6 To Avoid Tough Cuts Make Tender Stew ...

A great beef stew starts with a well-selected cut of beef, one that hits the trifecta of tender muscle, plenty of fat, and a reasonable price tag.Butchers and chefs both prize chuck roast as their ...

Today’s recipe for Old-Fashioned Beef Stew is from the New York Times food section, and it has all the traditional ingredients: beef stew meat cooked low and slow to make it tender, red wine for ...

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

1/4 cup Calvados brandy. 1 large carrot, chopped. 1 yellow onion, chopped. 4 garlic cloves, chopped. 1 (6-ounce) can tomato paste. 1 (750-ml) bottle full-bodied red wine ...