Choose stewing or braising cuts (like chuck or boneless short ribs) with good marbling for the best flavor and texture. Dry red wine (Cabernet Sauvignon or Merlot) or Guinness stout adds depth. For a non-alcoholic version, substitute with a 14 oz can of crushed tomatoes plus 2 teaspoons Worcestershire sauce. Like most stews, this one is even better the next day. Store in the fridge for up to 5 days or freeze for longer.