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Fall-apart roasts in the pressure cooker, juicy steaks off the grill, and all the other beef you might desire.
Tall and light with a crisp shell and a lightly chewy center.
You have to try to mess up this easy method of cooking a steak.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Perfectly even edge-to-edge cooking and foolproof results.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
The real deal Texas bowl of red.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
A full meal in a bowl.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Sous vide is the key to consistently moist brisket with a smoky bark.
The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
One pot and 20 minutes for this Japanese fast-food classic.
Spicy and beefy jalapeño-marinated hanger steak is paired with salty Cotija mayo.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Chock-full of so many goodies, everyone will find something to love.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
Brisket ain't got nothing on this, baby.
The foolproof way to stunning steaks.
Everything you need to know about the best way to cook a steak, indoors or out.
What's the best cut of beef for stew? Here's what you need to know.
All your questions about grilling steak, answered.
This old-school pan-cooking method is still worth taking for a spin.
Longer isn't always better. Learn how to avoid overcooking beef stew.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
Prime or choice? Natural or organic? USDA beef labeling, demystified.
Grind your own meat for juicier sausages and more flavorful burgers.