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.

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 ...

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 ...