For this red wine–beef stew, Pépin recommends using the flatiron ... Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful. Meanwhile, in a saucepan, cover ...

Rather than throw out steak drippings, you can use them to make a scrumptious sauce. Food Republic spoke with recipe ...

This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...

Add garlic to the pot with beef and sauté for 30 seconds or until fragrant. Then, add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to ...

Adding beef broth, red wine and your favorite spices and herbs ... with lighter foods such as chicken and fish, so a white wine sauce goes especially well with those meats. You could also use ...

French food is heralded as perhaps the best on the planet, and for good reason. These essential French dishes are some of the ...

Rub the beef fillets with salt and freshly ground ... Pour the mushroom and red wine sauce over the steaks and serve.

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Leftover corned beef makes a raunchy reuben sandwich ... Serve with the jus as a dipping sauce (and a cheeky bluff oyster to garnish).

This the ultimate beef stew. In France it is known as boeuf ... This is perfect for stewing as it will melt into the surrounding sauce giving a wonderful thickness and rich flavour.