"Discover the bold and flavorful taste of Red Chimichurri - a vibrant sauce made with herbs, spices, and red peppers. Perfect ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

Slow-cooked chuck roast becomes unbelievably tender, taking on a beautiful garnet color and a deep, nuanced flavor. Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with ...

With a base of red wine and beef broth, this stew is rich, aromatic, and perfect for a cozy dinner. I first encountered this ...

and the red wine and balsamic vinegar. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all ...

Wine Spectator recommends pairing with a fresh, medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary ...

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. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...

This the ultimate beef stew. In France it is known as boeuf bourguignon and is without a doubt the most famous and popular beef casserole. You can use any type of stewing beef that has lot of ...