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Few things are better, when the winter is at its coldest, than the cozy, comforting feeling that comes from a warm dish. Invite your guests back again and again during the frigid months with these soups, stews and slow-cooked meats that highlight everything from flavors to textures to all-around goodness.
Chuck Pot Roast
Rich, flavorful, and worth the wait. Try it pulled for spicy barbacoa tacos with chipotle chilis.
Cross Rib Roast
A savory cut with a tender finish. Ideal in a traditional beef pot roast with carrots and potatoes.
Chuck Arm Roast
Rich, beefy and perfect for slow cooking. Our menu recommendation: a harissa-spiced, beef and sweet potato chili.
Top Blade
Location of the second-most tender muscle. For this one, go for the brown-ale-simmered Belgian beef stew.
Beef Brisket
The fat on this cut keeps every bite juicy. Nothing better than traditional barbecue, or shredded in French dip sandwiches.
Chuck Tender Roast
A lean cut that tenderizes well when slow-cooked. Give it a little spice as a part of a Cajun beef jambalaya.
Short Ribs
Tender meat that literally falls off the bone. Flavor it with an Asian twist using a sweet and savory Korean barbecue marinade.
Chuck Eye Roast
Easy to prep with loads of beef flavor. Give it the center plate treatment it deserves as a beef roast with balsamic sauce.
Raw Beef Photo Credit: Beef. It’s What’s for Dinner.
