Slow braise tender bison short ribs and oxtails in red wine for a rich, savory dish packed with deep flavor. This hearty ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley A steaming bowl of stew is unparalleled in ...

We can't think of a better thing to serve on a cold winter night than a steaming, supremely satisfying bowl of stew. Here, we've gathered a wide variety of our favorites to keep things interesting all ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

It's cold outside and the winter appetite steers the mind to thoughts of stew. NPR's Melissa Block gets some tips for making a fine stew from New... Keeping Warm with Short-Rib Stew It's cold outside ...

These rich and tender braised ribs are even better the next day — on their own or in a delicious sandwich. A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar ...

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A steaming bowl of stew is unparalleled in its ability to warm and satiate on the coldest days, and while all kinds are welcome, beef stew holds a special place in the rotation. With its natural ...

A can of tomatoes, a couple glasses of red, and a few hours in the oven make for a hearty one-pot meal.