Over the years, the culinary team here at Serious Eats has covered a lot of ground in the stewing department—you might say that it's been a bit of an obsession. Beyond developing delicious ...

Beef stock: Acts as the liquid base for the stew, providing a rich, savory flavor that complements the beef. The beef stock ...

Beef always gets along with alliums: scallions and leeks, garlic and onions. The last two are nearly the only seasonings in the Jewish American pot roast at the beginning of my beef-stew journey ...

♪ ♪ ♪ ♪ - All of us have made the classic American beef stew, or maybe even the French boeuf bourguignon, but every culture has its own version. Starting, today, with a rich and meaty ...

What sets beef bourguignon apart from American beef stew is the wine in which beef bourguignon is cooked. The wine, and lots of it, is what boosts the flavor of the meat and savory seasonings in ...

MY FIRST TASTE of American beef stew was at Camp Pendleton, in California, where my family lived in tents and ate at the mess hall. It was 1975, and we had just been airlifted from Saigon (now Ho ...