If you ask corporate chef Patrick Ochs, (which is exactly what we did), he'll insist that red wine, particularly his favorite ...

In the US, pot roast is often simmered with carrots, potatoes and onions. To make this classic dish a bit more exciting, we like to add red wine or beer to the braising liquid, and serve the roast ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant ... any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to ...

The key is the balance of sweet from the fruit, in this case prunes, and the red wine and balsamic vinegar. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon ...

It's not one for those who like a rare roast, but rather more for pot roast fans ... Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated.