He does not use stock, demiglace, or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.

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Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables — or even just vegetables.

Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet.

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Every California city has its signature dish—discover the iconic foods that define LA, SF, San Diego, and more.

If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak cuts.

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