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 ...

Sprinkle in the flour over the meat stir and cook for 1-2 minutes. Add the red wine, stock and tomato purée together and bring to the boil. Deglaze the pan, with a little stock, scrape to ...

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 ...

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

For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes. Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and ...

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 ...

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 ...