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.

Look no further than the famed Beef and Guinness stew for proof of that ... can take advantage of the malty flavor of a red ale for a little extra sweetness. Hungry for more?

Beef Stew with Parsnips, Peppers ... Ideal beer: Westmalle Dubbel or Chimay Red. Amber Ale: Amber ales offer a nice balance ...

On Monday, March 17, de­spite your he­ritage birth­right, all New Englanders will consider themselves just a wee bit Irish in ...

Guinness Beef Stew is traditional Irish pub fare. You’d be hard-pressed to visit a pub in Dublin and not find some variation of it on the menu. And there’s no better way to celebrate St Patrick’s Day ...