Makes: 8 servings Ingredients: 6 quarts water 2 pounds bone-in stewing beef (oxtail, beef neck, short ribs, etc.) Kosher salt, as needed 1 white onion, cut in large dice 1 head garlic, peeled 2 ½ ...

Crafted with care, it'll be a beef centerpiece that turns heads more than some steaks. And throw in the fact it's generally an affordable cut, and it's easy to see why beef shanks are such a move.

Butchers and chefs both prize chuck roast as their go-to meat for beef stew, but you can use other cuts, such as bone-in short ribs, beef shank, neck, sirloin, brisket, round, and oxtail.

Cooking Old-Fashioned Beef Stew, That Classic Rib-Sticker Five stars and over 20,000 reviews later, it’s still just the thing for a brisk November night. Share full article By Sam Sifton ...