Regional Beef Stews

On the Isthmus, it is still the custom to cook the meat from an entire cow overnight in jarros, which are large ceramic pots, in backyard ovens. The result of the long, slow-cooking process is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.

The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking: marinated overnight and then simmered long and gently. See the recipe for Boeuf à la Bourguignonne (Burgundian Beef Stew) »

The tripe for this stew must be cooked very slowly to tenderize it properly. If you skimp on the cooking time, the stew will be chewy and bland. See the recipe for Tripe Stew Niçoise-Style »

Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly.

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.