For this red wine–beef stew, Pépin recommends using the flatiron ... Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.

This Hearty Beef Stew with Multigrain Bread and Red Wine has become my favorite way ... more oil if needed and toss in the diced onions and garlic. After a few minutes of softening, I stir in ...

garlic, rosemary, bay leaf,and a secret flavor enhancer—fresh fennel. The rich, deep flavor of this stew is due to beef broth and Italian dry red wine that make up the liquid portion.

This beef stew is from Julia Child's ... Add onions, carrots, garlic, and olive oil. Toss thoroughly, then toss again with red wine vinegar. Cover and refrigerate 8 hours or overnight.

Traditional Irish beef stew was a humble affair. This version uses some unorthodox additions―red wine and garlic―along with Guinness for a ton of flavor. It's a longtime reader favorite recipe.

We recommend serving it with slices of crusty bread to sop up the sauce (and perhaps a glass of full-bodied red wine). Some traditional beef stew recipes ... Add the onion, garlic and carrots ...

Generously season beef with salt and pepper ... Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat. Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours.