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.

Or you could take inspiration from carbonnade, a Flemish beef stew that's infused in a rich yet smooth and sweet Belgian-style ale like a dubbel. Once cooked, rested, and served for dinner ...