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 ...

Andrea Nguyen gives the steaks a mildly spicy cocoa rub and finishes them with a luxurious pan sauce of butter, cocoa, and red wine. It's an easy upgrade to dinner for two at home — and sure to ...

we suggest adding barbecue sauce. Old-fashioned beef stew is hearty and deeply savory, with red wine, bacon, garlic, and bay leaves lending the dish its earthy, velvety taste. While you don't need ...

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

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 ...

Wine Spectator recommends full-bodied red wines to pair with the recipe. Chef Doug Psaltis of Best of Award of Excellence winner Booth One in Chicago offers a recipe for Beef Wellington served with a ...

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 ...

Add the red wine, beef stock and thyme and bring to a boil ... Spoon the shiitake mushrooms and red wine sauce over the fish and serve.

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.