A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Pan-Seared Steak in Butter Sauce – Hyper simple and so flavorful! Who can resist a juicy steak, especially when it’s coated with a silky butter sauce reduction? Steak strips are marinated the…
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It’s inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a ‘rich plate’ – she likened it to the moment you know you’ve got a winning hand in poker. To serve, it’s traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!
Braised beef is one of my favorite things to make for dinner in the fall and winter. It's cozy, comforting, and practically guarantees an impressive result – all with very minimal effort required. This particular recipe is a slightly more budget-friendly version of my popular Damn Good Red Wine Braised Short Ribs, replacing pricier beef short ribs with a hearty chuck roast instead. After an hours-long simmer with aromatic veggies, fresh herbs, and red wine, the humble beef chuck transforms into a succulent, fall-apart tender roast that practically melts in your mouth – it's kind of like the best pot roast you'll ever have! I've included lots of braising tips and tricks in the blog post, above, and some alternate cooking methods are detailed in the Recipe Notes, below. ♡ Happy cooking!
Incredibly flavorful and beautifully spiced, this (new and improved!) recipe is a bit like you family's favorite pot roast met up with both an Italian Beef sandwich and a Thai-style red curry and lived so happily ever after. A fusion recipe that everyone always raves about, our Coconut Red Curry Drip Beef is easy to riff on as well, so play around with things as you see fit. See the note for easy slow cooker directions!
Sicilian Meatloaf is scrumptious comfort food that's easy enough to make for family dinners, yet impressive enough to make for guests.
Authentic recipe for khao moo dang with juicy red pork drizzled with the most delicious savory-sweet sauce you've ever tasted.
This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.
I absolutely love duck but it is definitely something that we only really eat for a special occasion meal (though I'm not really sure why!). If you've never tried it please do – as long as you are a meat eater I'm sure you will love it! The key is to keep it pink so that the meat is melt in your mouth – just like you would eat a steak. The red wine sauce is the perfect accompaniment and goes so well with the caramelized shallots. I appreciate that serving Roasted Garlic Mashed Potatoes might not be your idea of something to eat for a romantic meal, however my theory is as long as you're both eating it, then it's fine! That being said if you'd rather miss out the roasted garlic you can easily serve plain mashed potatoes or add some finely chopped herbs such as parsley and chives to make it herb mashed potatoes. As promised here is my 'Get Ahead' plan to ensure you're not frantically running around at the last minute trying to get everything organised! Have fun and enjoy! Things you can do in Advance: *Roast the garlic *Make the red wine sauce *Peel and cut the potatoes then put in a pan of cold water *Prepare the shallots – as far as peeling and if necessary cutting. *Prepare the asparagus by snapping off the tough, woody bottom. *Prepare the duck – remove any excess fat and score the top as per recipe. Serves 2 (easily doubled although the sauce is enough for 4) For the Duck and Red Wine Sauce: 2 duck breasts Salt and pepper 1 tbsp olive oil 1 shallot 1 clove of garlic, crushed 1 tbsp balsamic vinegar 2 tbsp redcurrant jelly 1 tsp fresh thyme (or ½ tsp dried) 250ml red wine Salt and pepper Small knob of butter For the Roasted Garlic Mashed Potatoes: 1 bulb of garlic Drizzle of olive oil 750g potatoes 25g butter 50ml milk, warmed Salt and pepper 1 tbsp parsley, finely chopped (optional) For the Caramelized Shallots: 6-8 shallots 1 tbsp butter 1 tsp sugar Salt and pepper To Serve: Asparagus (or other green veg of your choice) Small knob of butter Salt and pepper Pre-heat the oven to 200C/400F/Gas mark 6. Start by preparing the garlic for the mashed potatoes. Cut the top off the garlic bulb about 1cm down (not the end that has the root). The idea is to expose all the cloves so that they turn golden as they cook and the flavour mellows. Place on a square of aluminum foil large enough to wrap around the garlic and season with a little salt and pepper and then drizzle with the olive oil. Wrap securely in the foil and place in the oven on a medium shelf for approximately 40 minutes. When ready, remove from the oven and leave to cool. While the garlic is roasting make the red wine sauce. Heat the oil in a small pan and gently sauté the onion or shallots for 5 minutes until softened but not coloured. Add the garlic and continue to cook for another minute before adding the balsamic vinegar. Increase the heat and cook until the vinegar has evaporated (a few minutes). Add the redcurrant jelly, thyme, wine and seasoning and leave to simmer gently for 15-20 minutes, stirring from time to time. If you prefer, make the sauce in advance then simply reheat before serving. Peel the potatoes and cut into large chunks then pop in a pot filled with cold salted water. Cover with a tight fitting lid and bring to the boil. Reduce the heat and simmer gently for approximately 20 minutes or until they are tender. While the potatoes are cooking prepare the shallots. Add the shallots to a pan of boiling water and cook for 2 minutes. Drain and leave until cool enough to handle, then remove the skins and set aside. If you have any large shallots cut them in half so that they are all similar in size. Trim any excess fat from the duck breasts and then score the skin with a roughly 5 or 6 diagonal cuts – be careful that you only score the skin and don't cut through to the meat. Season the skin side with some salt and pepper. Heat a large frying pan until hot and add the duck breasts, skin side down. Cook over a high heat until the skin is golden brown and crispy then turn and cook for another 30 seconds (watch 'cause there will be a lot of fat in the pan and it will spit!!) Remove from the pan and put in an oven proof dish and place in the oven, skin side up, for 7 minutes. Remove from the oven when ready, transfer to a plate then cover with foil and leave to rest. Meanwhile, finish cooking the shallots. Melt the butter in a pan that has a lid and add the shallots, sugar and seasoning. Cover with the lid and cook over a medium heat for approx. 10 minutes, shaking the pan from time to time, until tender and caramelized. Boil some water for the asparagus in a pan. Prepare the asparagus by ‘snapping’ off the woody bottoms. (Take one stem of asparagus, hold it at both ends and bend it – it will snap naturally near the bottom.) Once the water is boiling add a good pinch of salt and cook the asparagus for 2-3 minutes (depending on how thick they are) then drain. Return to the pan and add the butter. Cover with a lid and keep warm. Drain the potatoes when they are ready and mash well with the butter and warmed milk. Squeeze in roughly half of the garlic cloves from the bottom of the bulb and mash into the potatoes. It may seem like a lot of garlic but the flavour will be far less intense than raw garlic and almost sweet. Season with salt and pepper and add the parsley if using. When ready to serve, spoon some of the mashed potato onto each plate then slice the duck into approx. 6 pieces and arrange on each serving plate on top of the potatoes. Add the vegetables and the top with the red wine sauce and serve immediately, then sit back and enjoy your delicious meal with a glass of wine!
In honour of Dionysus, the God of the vine, prepare this chicken braised in red wine and fresh grapes! The last sacrificial flame to the Olympians may
Delicious beef stew recipe with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
Ultra-tender chunks of beef, seared vegetables, and a rich, velvety red wine sauce make this French stew ultra-cozy.
You’d be pressed to find a more flavorful dish than these delicious slow cooker short ribs. This perfect Sunday supper is packed with protein and served over creamy sweet potato puree for a hearty meal.
Elk bourguignon is a delicious variation of the classic French dish, replacing beef with tender elk meat. The elk is slow-cooked in a rich red wine sauce alongside onions, bacon, and sweet carrots. Served over mashed potatoes or with crusty bread, this is the perfect gourmet elk stew recipe.
Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.
Extra-large and tender beef meatballs are cooked in a full-bodied wine sauce. The wine-sauce is fairly thick and acts as a wonderful gravy for the mashed potatoes.
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
This dish is also known as Red Tomato Stew or Nigerian Red Soup and it consists of a cooked then broiled protein of your choice which is then stewed fresh fried tomatoes, onions, garlic and red bell peppers. You can also add an array of meats such as beef, chicken or fish. My recipe here uses goat meat.
Simplify your weeknights with this vibrant One Pot Turmeric Chicken and Rice with sumac-pickled red onions. Healthy, flavorful, and freezer-friendly.
UPDATED on 3/17/2021 - I am updating this because the recipe that was here has been updated in my debut cookbook, My Shanghai. I'll leave most of the text.This dish is a legend in the Liu family. It's one of those dishes that you know is probably unhealthy and bad for you (just look at…
The contrasting sweet and earthy flavours of this dish with the sausages will be a hit with the whole family. Plus, it's really simple to make and requires minimal 'hands-on' time
Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. They're a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you'll have the perfect dinner for a cold night in.
This Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
Be taken back to Grandma's kitchen and smelling the aroma of garlic, cheese, and herbs; and hearing the bubbling sauce made with Tuttorosso Tomatoes when you make this Braciole recipe. Pinwheels of beef stuffed with cheese, proscuitto, and herbs; that are simmered in a savory red sauce. Our friend Chef Jonathan Scinto shared his family recipe with us, and it is a good one!
While serving Thai-style curry with meatballs might not be exactly traditional (in my experience), something about it makes so much sense for home cooks – you can pack each bite with so much more flavor than your standard sliced shrimp or chicken! That's exactly what you'll find in this recipe. The meatballs are studded with a generous amount of fresh aromatics like ginger, garlic, cilantro, & scallions. Once the meatballs are browned in a skillet, they gently simmer in a Thai-inspired coconut red curry sauce so they stay really tender. In my experience, the secret to making a restaurant-worthy red curry sauce is all about choosing the right red curry paste. My preferred brand is Maesri (learn more about it in the Ingredient Spotlight, above, or the Recipe Notes, below), but TL;DR, it's well worth a quick trip to your local Asian grocery store to find a curry paste that is extra fragrant, layered, & complex. These red curry meatballs have been a PWWB reader favorite ever since we first shared the recipe in 2018 – it's super quick & easy (a one-skillet dinner, ready in 35 minutes or less!), but it has incredible depth of flavor (enough to rival your favorite takeout!). I hope you love it as much as we do! ♡
A delicious flank steak marinade that brings the often tough flank steak to a mouthwateringly tender cut of steak.
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
