and some are better for cooking than others. We tapped an expert so that you can pick the absolute best red wine for your ...

I would then add the floured beef and then the red wine and cook this down to one-third the volume. Then add your stock and ...

which we'll apply to this week's recipe, by thoroughly simmering the beef in red wine. By taking the time to stew the beef, its fibers will loosen, and the flavor will dissolve into the broth.

You know those bottles of wine you picked up because they ... while dark-colored meats, like beef, are paired with dark-colored wines (red). What about the "other white meat?" ...

Beef Bourguignon in a pot pot on wooden table with ingredients on the right side atop a cutting board, with a ladle. Denim napkin on left side of the pot. - from my point of view/Shutterstock I ...

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 ...

Wine Spectator recommends pairing with a fresh, medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary ...

This the ultimate beef stew. In France it is known as boeuf bourguignon and is without a doubt the most famous and popular beef casserole. You can use any type of stewing beef that has lot of ...

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...