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.

Beef Stew with Parsnips, Peppers ... Ideal style: English Porter or Robust American Porter. Belgian Dubbel: With its malty sweetness, dark fruit flavors (like raisins and figs), and subtle ...

Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.