This recipe brings you fall-off-the-bone tender short ribs, braised in a deeply savory red wine sauce that melds the flavors ...

Switch the red wine for beef stock and a little red wine vinegar or balsamic for acidity. Make your own crushed tomato sauce by blitzing whole tomatoes in a food processor until finely chopped. Add ...

It's time to upgrade your standard issue beef stew with a squeeze or two of something you already have in your pantry. This ...

Beef bourguignon is a traditional French recipe with deep, rich flavors, but the wine you use is critical to getting the ...

Rub the beef fillets with salt and freshly ground ... Pour the mushroom and red wine sauce over the steaks and serve.

Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot. Recipes published by Food & Wine are rigorously ... and cook until the beef has lost its raw, red color.

This recipe takes tender, perfectly roasted beef and elevates it with a rich sauce made from red wine, aromatic herbs, and shallots.

James Martin's warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it's all topped with crisp potatoes. There will be no leftovers. Preheat the ...

While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from ... then add the wine and thyme. Simmer gently for 4-5 minutes. Can be thickened with a ...

Beef stew is hearty, delicious, and meaty, but it’s just as tasty without the meat. Here’s why you should skip the beef in ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

This the ultimate beef stew. In France it is known as boeuf ... This is perfect for stewing as it will melt into the surrounding sauce giving a wonderful thickness and rich flavour.