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    Jacques Pepin's Beef Stew with Belgian-Style Pale Ale Recipe

    Beef Stew in Red Wine Sauce Recipe on Food & Wine

    Belgian Stew

    Daube de Boeuf with Belgian Ale Recipe on Food & Wine

    Pale Ale Lemon Cream Pasta

    Slow-Cooked Roast Beef from Jacques Pepin. Slow roasted at 225 degrees for 5-6 hours creates the most flavorful mouthwatering beef dinner imaginable.

    Doesn't use beef stock. Instead, it's all wine for the broth. Also, the recipe calls for lardon. Lardons are a French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork. I know what my next soup/stew is going to be! dd // Beef Stew in Red Wine Sauce

    Guinness Stew.

    Beef stew with parmesan dumplings

    Short Rib Stew with Caramelized Kimchi Recipe on Food & Wine

    Beef Rib Eye and Vegetable Stew Recipe from Food & Wine

    Pork and Tomatillo Stew Recipe on Food & Wine

    Beef Stew with Noodles

    Irish Beef Stew & Mashed Potatoes.

    Stewed beef & mushrooms

    Red Wine-Braised Beef Recipe on Food & Wine

    Beef Stew with Red Wine

    Ham, Escarole and Bean Stew Recipe on Food & Wine

    Chicken Stew with Butternut Squash & Quinoa

    Dumpling+Stew