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.

Add the onions and saute until near golden brown. Add the potatoes and mix, then add the beef and cook for about five minutes. Dilute the mchuzi mix in half a cup of water and add the tomato paste.

Irish stew is a slow-cooked masterpiece that’s rich and hearty. Traditionally, it’s made with mutton or lamb, many modern versions use beef instead. If you’re looking for a classic Irish ...

Finish by stirring in half the parsley, then garnish with the remaining parsley. This easy-to-make, flavour-packed beef stew is a classic Irish comfort food that's perfect for any time of year.

Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ...

This gluten-free take on a British classic will satisfy the whole family – rich beef stew topped with light and fluffy gluten-free dumplings. Each serving provides 570 kcal, 33g protein ...

cut into 1 1/2-inch chunks (Use beef chuck stew meat that is well marbled with fat, as lean stew meat will end up too dry. Lamb can be substituted in, as in the classic version)3 teaspoons salt1/4 ...