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 ...

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 ...

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 ...

When it comes to slow-cooked meals that truly feel like an event, Beef Bourguignon is in a league of its own. Deeply savory, full of tender beef, silky vegetables, and a sauce so rich it practically ...

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 ...

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 ...

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 ...