In pressure cooker, sear beef on sauté setting in 2 to 3 batches using olive oil as needed. Add 1/2 cup wine, onions, celery, carrot, 1/2 cup stock, thyme and rosemary in pressure cooker.

The pot roast is simmered with garlic and sun-dried tomatoes, and the velvety sauce comes together with cream of mushr ...

A Classic, Hearty Comfort Dish Few dishes satisfy like a slow-cooked, fork-tender lamb shank, bathed in a deeply savory red ...

Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally.

You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow. For this red wine–beef stew, Pépin recommends using the ...

Add water to cover the beef completely. Put on the lid and bake in the oven for eight hours. I sometimes cook this dish on the hob or on top of my wood stove if the oven is busy, just make sure it ...

The beef is equally delicious whether you prepare it with white wine or with red. The king of braising, Benoît Guichard loves to cook all-manner of slow-cooked meats — beef, lamb, duck ...

uses his slow cooker for familiar comfort dishes — such as John’s Beef Stew with Wine, a dish that Mum used ... Add to slow cooker along with the red bell pepper. Cover and cook on high ...

The French and Italians have really got it right in terms of respectful appreciation of cheaper cuts of meat, slow ... beef from the pan and add the bacon, left whole, onion, celery and carrots ...

SLOWLY, slowly is the message here, cook it too fast ... before adding 50ml of red wine. Reduce wine then add another 50mls. Repeat twice more before adding stock and beef. Top up with water ...