There are many ingredients that will give your marinade a flavor boost, but red wine has to be one of the best for beef. But with so many options to choose from it can be difficult to know which ...

In a resealable plastic bag, combine the olive oil, vinegar, crushed red pepper and parsley. Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning ...

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.

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper and rosemary. Cover meat with vinegar and ...

Put the beef into a large bowl with the red wine, peeled garlic cloves ... Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top.

Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper and rosemary. Cover meat with vinegar and oil until marinade covers ... Add oil and wine. Marinate 48-72 hours.