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Coq au Vin. Remove from the oven and place on top of the stove. A coq au vin is a classic French stew in which

Beef Bourguignon. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. For Bourguignon: Strain the meat from the vegetables

coq au vin. Remove from the oven and place on top of the stove. A coq au vin is a classic French stew in which

Fullblood Wagyu Chuck Tender Beef Bourguignon. Place the beef cubes in flour, and shake off the excess. Then, place them in the pot, and brown

Beef Stew (Boeuf Bourguignon). Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring

Boeuf Bourguignon. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. First prepare the bacon:

sig's Cassoulet ( Meat and Bean Bake). Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

Sausage Cassoulet. Skim off any fat from the bean and lamb mixtures. Remove the sausage and garlic heads from the beans. Slice the sausage into

Boeuf Bourguignon. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. First prepare the bacon:

Boeuf Bourguignon. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's