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A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.