When it comes to slow-cooked meals that truly feel like an event, Beef Bourguignon is in a league of its own. Deeply savory, ...

Here are some of the best tips and ... Beef Bourguignon is carrots, onions, and some mushrooms," adds Held. "Often all stewed together with beef, some bacon, beef stock, wine, and some aromatics." ...

this old-fashioned mushroom-barley soup gets its flavor from good-quality beef stock. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly ...

It is important to brown the beef and not stew it ... soaking liquid and chop the mushrooms into smaller pieces. Return the meat to the pan and add the red wine or stout. Bring to the boil ...

Put the dried mushrooms in a heatproof ... based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch ...

Stir into the beef and vegetables with the red wine ... on the cut used (see Tips below). When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden ...

Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve ...

The culinary icon has let us in on her secret to creating this French classic – it's all about the wine ... mushrooms, cover again, and return to the oven for another 30 minutes until the beef ...