Transfer to a spacious, oven-proof casserole dish. Brown the meat, 6-8 pieces at a time, for about 1 minute a side. Transfer it to the bacon as you go. When all the meat is done, sift the flour ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

If you've never tried it before, boeuf en daube is a traditional Provençal stew made from slow-simmered, wine-braised, cubed beef with onions ... with the meat marinating overnight, and the ...

Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from ...