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from Food & Wine

Beef Stew in Red Wine Sauce

This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews


Steak Diane

Steak Diane. Ingredients 1 quart low-sodium beef stock Four 6 to 8-ounce filet mignons 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 4 tablespoons butter 2 tablespoons extra-virgin olive oil 3 cups thinly sliced cremini mushrooms 2 shallots, sliced 4 cloves garlic, minced 1/2 cup brandy 1/2 cup dry red wine 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce ADD CHECKED ITEMS TO GROCERY LIST Directions Pairs well with: cabernet Add the beef stock to a

This dish makes us think of stopping in for the night at a medieval French inn and smelling a pot of stew being stirred by the fireplace #French #beef #wine #israelikitchen #recipe


Warm Bacon and Shallot Vinaigrette Recipe

Drizzle this fail-safe bacon-shallot vinaigrette over steak, pork tenderloin, or roast chicken, and you've taken an easy meal to new heights.


Cast-Iron Skillet Recipes

An iron skillet means you can start dinner on the stove, finish it in the over--then take it right to the table. Here are six reasons a simple (and inexpensive) cast-iron skillet may be the only pan you need -- plus the recipes to prove it.

from Whole Foods Market

Cranberry-Orange Braised Beef on Ciabatta

Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.