Hey everyone, Jason Griffith here from Chef Maniac! There’s something inherently comforting about a rich, slow-simmered beef ...

This slow cooker stew is packed with tender beef and fresh veggies — cozy, comforting, and incredibly easy to make!

Add to that whatever is fresh, available and calls to you. There couldn’t be a simpler way to cook. Try them all: 100 essential restaurants in metro Phoenix Like all beef stew, making cocido is ...

This time of year, the shifting seasons call us to slow down and bundle up — and these fall stews bring the cozy vibes into ...

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 ½ hours.

And speaking of planning ahead: Start your figgy pudding now, as it needs a good couple of weeks for the breadcrumbs, dried and fresh fruit, and liquor to fully mellow and ripen.

In the meat department shelves of grocery stores, short ribs typically are packaged already cut into 3- to 4-inch “blocks.” But if you get them from a butcher, ask for ribs cut to that size.

Add beef tendon; cover and cook, undisturbed, until meat is fork-tender, 2 hours and 30 minutes to 3 hours. Transfer beef cheeks to a cutting board. Remove and discard beef bones and tendon ...