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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

{Recipe} No-Bake Beef Bourguignon with Red Wine

Imagine cuddling with a furry friend, enjoying the warmth from a fireplace, and listening to the soothing crackles of the fire. That is how this no-bake beef stew will make you feel! One of my favo...

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

Cornbread Dressing with Sausage, Apples and Mushrooms

Slow-cooked beef short ribs - recipe in Afrikaans (Google Chrome can translate this:-)

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

Recipe Clipping For Spaghetti With Meat Sauce. This is the exact recipe my grandma used to make me that she got from a can of Crisco back in the early 80's. This reminds me of lazy Sundays curled up in front of the fireplace with grandma.

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.