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.

Introduction There’s nothing quite like a slow-simmered French beef stew to bring comfort and depth to your table. Known in ...

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 ...

Fork-tender beef, aromatic vegetables and an herb-scented, wine ... garlic hit the oven with the beef because these aromatic vegetables will lend their essence to the broth and enrich the stew.

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.

where food is hearty, straightforward and uses what is local: pinot noir, beef and vegetables. I think wine does magic in ... piece of parchment on top of the stew before placing the lid to ...

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.

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.