Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

When the chill sets in, few things are as comforting as a bowl of warm, hearty stew. This Classic French Beef Stew with ...

Pour in the red wine and beef stock. Place lid on ... Slowly stir into the stew. Cook, uncovered, and bring to a simmer. Stir in the green beans. Cook until sauce is thickened and green beans ...

A hearty beef stew is the perfect dish to whip up on ... Next, stir in the tomato paste and add red wine, bringing it to a boil. Article continues below Transfer the onion mixture to the bowl ...

Beef stew recipes are simple to cook ... chopped Two carrots, chopped One cup of red wine Two tablespoons of Worcestershire One quarter cup chilli sauce (a tomato-based chilli sauce) Two to ...

Desiring a classic beef stew that skips the wine? Dive into this recipe ... They hold their shape relatively well in stews ...

Mary Berry's beef stew is smart enough to serve for a ... Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced ...

For a more intimate celebration, try this striking, wine-friendly brown stew snapper from Compton’s first cookbook ... so the meal can work well with both red and white wines, says Compton, whether ...

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 ...

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes ...