Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Once those begin to soften, I add the tomato paste and let it cook ... This Hearty Beef Stew with Multigrain Bread and Red Wine is my version of a home-cooked hug. It’s warm, deeply flavorful ...

Return meat to bowl and scatter cooked marinade vegetables on top, along with tomatoes ... beef stock or broth and enough good young red wine to almost submerge ingredients. Cover and refrigerate ...

Fork-tender beef, aromatic vegetables and an herb-scented, wine-infused broth make this the ultimate beef stew. Hearty bowls ... When choosing the wine, use any dry red variety, like Pinot ...

but when simmered slowly in red wine, tomatoes, and aromatics, it becomes meltingly tender and packed with flavor. This Mediterranean-style stew brings bold, rustic richness with very little effort.

where food is hearty, straightforward and uses what is local: pinot noir, beef and vegetables. I think wine does magic in ... piece of parchment on top of the stew before placing the lid to ...

so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire ...

Add 1 cup wine, tomatoes with juices ... Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.