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This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.| 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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Here's what you need to know, along with results from our tests of the most common choices for beef stew, to get the best beef stew every time.| Serious Eats
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If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product, gelatin is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamy panna cotta to tender, juicy meatloaf and just about everything in between.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats