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 ...

For the meatballs, mix together the beef mince ... the volume of wine by half. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked ...

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 ...

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

Recipes published by Food & Wine are rigorously tested ... Serve this sauce over fettuccine or your pasta of choice. Add the ground beef, a large pinch of salt, and a few grindings of pepper.

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.

Leftover corned beef makes a raunchy reuben sandwich ... Serve with the jus as a dipping sauce (and a cheeky bluff oyster to garnish).

1. Cut the beef into thin slices 5 cm \(2 inch\) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.

The beef is marinated overnight and slow-braised in Piedmontese red wine until it's falling-apart ... served on special occasions with a reduced sauce made from meat drippings.