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.

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 beer: Westmalle Dubbel or Chimay Red. Amber Ale: Amber ales offer a nice balance ...

Guinness Beef Stew is traditional Irish pub fare. You’d be hard-pressed to visit a pub in Dublin and not find some variation ...

Beef and Ale stew. What on earth could be more British? Well, Hugh has a point. Roast Chicken could be it. Frankly, I am more than happy with either. Beer is being taken more seriously than at any ...