For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

How I Make This Stew Step 1: Brown the Beef I start by seasoning the beef chunks with salt and pepper. Then, in a large Dutch oven or heavy-bottomed pot, I heat olive oil over medium-high heat and ...

developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine, and porcini mushrooms to create a rich, deeply ...

I love this recipe because it is one of the first ... straightforward and uses what is local: pinot noir, beef and vegetables. I think wine does magic in cooking, brings such refined yet ...

Fork-tender beef, aromatic vegetables and an herb-scented, wine-infused broth make this the ultimate beef stew. Hearty bowls ... not in the beginning. In this recipe, the onion, celery and ...

A bowl of beef stew is perhaps the ultimate comfort food. It is thick and rich, with fork tender meat, buttery potatoes, and a beefy, red wine base that, if done well, can warm the cockles of even ...

No finessing needed. 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 call for tomato paste ...

Today’s recipe for Old-Fashioned Beef Stew is from the New York Times food section, and it has all the traditional ingredients: beef stew meat cooked low and slow to make it tender, red wine for ...