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 ...

She adds: "The secret is to reduce the red wine first to give ... 30 minutes until the beef is melt-in-your-mouth tender. Article continues below Your scrumptious stew is now ready to be devoured.

and the red wine and balsamic vinegar. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all ...

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 ...

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 ...

Set aside until the beef stew has simmered for one hour.After that ... Then, add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.

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 ...