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

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 iconic stew, hailing from the Burgundy region of France, is far more than mere sustenance; it is an experience. Ten ...

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.

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.