There’s something about a simmering pot of beef stew that just feels like home. It’s one of those meals that warms you from ...

One thing all pot roast recipes have in common, apart from the beef ... wine, while others use rosé. If you ask corporate ...

add the beef and brown it all over. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Remove from ...

She adds: "The secret is to reduce the red wine first to give a lovely richness to the dish." With just 15 minutes of prep time and a leisurely two-hour roast in the oven, this recipe is ideal for ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

On the palate, the wine is soft yet concentrated beautifully with fine-grained tannins and integrated oak. The aromatics are layered with red and plum and cassis, smoky roast coffee bean ...