The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. The rear muscle (also called the round ... If you're looking for bone-in options to add ...

Boil the meat until soft (season the meat with salt ... tomatoes and tomato paste and cook until everything is smooth. Add the beef bouillon cubes and mix. Add the beef and the broth (dilute ...

Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor of heat so the meat will cook more evenly with the bone in.

It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes ...

It is also commonly cured and made into pastrami or corned beef. Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat ... the bone they contain: Flat, round ...

Ina Garten is known for her hearty dishes, and you don't get more homespun than pot roast. Follow the Barefoot Contessa's advice and add these ingredients.