Beef Stew with Belgian-Style Pale Ale: In his incredible beef stew, Chef Jacques Pepin prefers to use flatiron steak, a surprisingly tender and inexpensive cut of beef from the top blade. (Pinner's note: Just needs garlic, preferably 4 cloves.) Beef Stew, Pale Ale
Beef and Farro Soup Chef and TV personality Hugh Acheson uses miso to add umami to this hearty and exceptionally savory soup. Slideshow: More Warming Soup Recipes
Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.