This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews
An iron skillet means you can start dinner on the stove, finish it in the over--then take it right to the table. Here are six reasons a simple (and inexpensive) cast-iron skillet may be the only pan you need -- plus the recipes to prove it.
Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.