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Succulent, meaty, fall-off-the-bone-tender short rib recipes that are braised in red wine, grilled over charcoal, stewed in soy and warm spices, and more.| Serious Eats
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The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.| Serious Eats
Our oxtail recipes put the collagen-rich and deeply flavorful beef cut through its paces, transforming it into soup, a meaty jam, and, of course, delectably tender braises.| Serious Eats
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Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.| Serious Eats
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Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion.| Serious Eats
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This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.| Serious Eats
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Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.| Serious Eats
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This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.| Serious Eats
Braised into a pot roast, simmered into Bolognese, or stewed into Bourguignon, tender, fall-apart beef is the star in these braised and stewed beef recipes.| Serious Eats
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Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.| Serious Eats
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This all-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.| Serious Eats