Beef Stew with Parsnips, Peppers ... Ideal style: English Porter or Robust American Porter. Belgian Dubbel: With its malty ...

Some traditional Belgian beef stews such as carbonnade use either half beef broth and half beer or only beer to flavor the stew. The beer slightly brightens its flavor and adds depth and ...

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.

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.