Wine

monkfish tail (about 1 kg) • smoked bacon • shallots • garlic • red wine (Côtes du Rhône) (about 120 ml) • white wine (Côtes de Bergerac) (about 120 ml) • salted butter (about 50 grams) • thyme • Espelette pepper • Olive oil • Butter • Salt •

beef chuck (about 700 grams) • marinated garlic with their marinade oil (homemade, see linked recipe) • crushed black pepper (see tip in link) • red wine, 14% alcohol (about 400 ml; I used Côtes de Provence) • Salt • fresh parsley (from the garden, see tip in link)

full-bodied red wine (about 750 ml; use any robust red wine) • carrots • onion • garlic • fresh thyme • bay leaves • whole cloves • heaping teaspoon Sichuan peppercorns • fresh cilantro

pork shoulder chops • porcini mushrooms (50 g) • homemade red wine sauce (about 7 oz or 200 g; see linked recipe) • lard (homemade; see linked recipe) • Herbes de Provence • red wine (about 3.5 fl oz or 100 ml) • chopped mixed fresh herbs (homemade blend)

mackerel in white wine • large eggs • half-and-half or light cream • shredded Swiss cheese (Gruyère or similar) • Egg seasoning, to taste

veal paupiettes (2 per person) • large potatoes • dry white wine (1 liter) • white mushrooms, sliced (about 250 grams) • bacon or pancetta, diced (about 200 grams) • garlic cloves • large onions • shallots • tomato purée (about 300 grams) • flour • green olives • Salt, pepper, olive oil

beef cheeks • dried black trumpet mushrooms • full-bodied red wine • water • duck fat (or butter) • bouillon cubes (vegetable or beef) • celery stalk • carrots • onion • ground nutmeg • garlic • salt and pepper

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

beef chuck (about 1 kg) • smoked bacon or pancetta, diced (about 250 g) • carrots • mushrooms (about 300 g) • Burgundy red wine (750 ml) • pearl onions • garlic • butter (about 80 g) • flour • small can tomato paste • Salt and pepper • thyme •

beef chuck, cut for stew (about 1.5 kg) • carrots • bacon or pancetta, diced (about 200 g) • all-purpose flour (about 60 g) • pearl onions • olive oil • garlic • Burgundy red wine (about 500 ml) • beef bouillon cube • boiling water (about 500 ml) • white mushrooms, sliced (optional, about 250 g) • bouquet garni (bundle of thyme, bay leaf, and parsley) •

beef stew meat, cut into large cubes (about 1 kg) • large onion, thinly sliced • large carrots • white mushrooms, cleaned and sliced (about 500 grams) • smoked bacon, diced (less fatty than traditional lardons) (about 200 grams) • red wine (about 350 ml) • beef stock (mix 3 teaspoons beef base with 3/4 cup water) (about 200 ml) • heaping tablespoons all-purpose flour • Bouquet garni, salt, pepper, olive oil

beef shank (about 500 g) • beef chuck (about 500 g) • beef shoulder (about 500 g) • unsalted butter (about 60 g) • carrots • all-purpose flour (about 60 g) • beef broth (about 500 ml; homemade if possible) • bouquet garni (thyme and bay leaves) • Black pepper • smoked pork belly or thick-cut bacon (about 200 g) • garlic cloves • Burgundy red wine (about 500 ml) •

beef stew meat (about 1.2 kg) • fresh or frozen mushrooms (about 250 g) • small onions • smoked bacon or pancetta, diced (about 250 g) • red wine (1 liter) • sugar cubes • bouillon cube • Salt and pepper • cornstarch (maizena) dissolved in a little water • Butter

beef stew meat (about 300 g) • bacon pieces (about 35 g) • mushrooms (about 75 g) • medium carrot • large onion (or 3 pearl onions) • small bouquet garni (thyme + bay leaf) • small bunch of parsley • Burgundy red wine (about 250 ml) • flour • salt • pepper • olive oil

beef (about 1 kg) • onions • garlic • carrots • white mushrooms (about 250 grams) • bacon or pancetta (about 100 grams) • baby potatoes (about 500 grams) • small bottle red wine (about 2 cups or 500 ml) • flour (about 20–30 grams) • bouquet garni (bundle of herbs) • Salt and pepper • Salted butter

About 2.2 lbs beef stew meat (about 1 kg) • tablespoons of flour • Smoked bacon or pancetta • small carrots • onion • squares of dark chocolate • About 2 cups red wine (about 2 cups or 500 ml) • Oil • Salt, pepper • Bouquet garni (a bundle of herbs such as thyme, bay leaf, and parsley) • bouillon cube

beef stew meat (about 800 grams) • butter • shallot • carrot • bouquet garni (bundle of herbs) • bacon (about 100 grams) • white mushrooms (about 200 grams) • red wine, such as Côtes du Rhône (750 ml) • water (750 ml) • heaping teaspoons beef stock concentrate • flour

beef chuck roast (about 1 kg, or use beef shank or brisket) • pearl onions (about 100 g) • thick-cut bacon or pancetta, diced (about 100 g) • garlic • carrots • purple turnips • bouquet garni (bundle of fresh herbs such as thyme, bay leaf, and parsley) • oil • butter (about 20 g) • flour • dry red Burgundy wine (1 liter) • beef bouillon cube, crumbled (reduced fat if available) •

beef chuck, cut for stew (about 1 kg) • carrots • smoked bacon pieces (about 100 g) • mushrooms • large onions • red wine (about 1 1/2 cups or 375 ml) • butter (about 50 g) • garlic • cornstarch (or flour) • beef bouillon cube • bouquet garni (bundle of herbs)

beef stew meat (500 grams) • small onions • carrots • beef broth (about 300 ml) • red wine (about 300 ml) • Bouquet garni (bundle of herbs) • Salt, pepper • flour • butter, divided • mushrooms • garlic

Pheasant • Port wine (50 ml) • veal stock (100 ml) • thick sour cream • Salted butter • Salt, pepper

coq pieces (about 2 kg) • carrots, sliced (about 200 grams) • onions, sliced (about 200 grams) • shallots, sliced (about 40 grams) • garlic cloves • Bay leaf and thyme • Whole black peppercorns • dry red wine (about 1.5 liters) • Cognac • chicken stock or brown chicken stock (about 1 liter) • bacon or pancetta, diced (about 250 grams) • white mushrooms, sliced (about 250 grams) •

chicken leg quarters • red wine (2 liters) • garlic cloves • bay leaves • fresh thyme • Salt • Black pepper • chicken carcasses • large red onions • carrots • celery stalks • garlic bulb •

mussels (about 4 kg) • shallots • butter (about 30 grams) • dry white wine (about 200 ml) • fresh parsley

rooster, cut into pieces (about 3 lbs, or 1.4 kg) • full-bodied red wine (such as Burgundy) (750 ml) • large onions • shallots • peeled garlic cloves and 6 unpeeled garlic cloves • Flour (optional) • carrots, roughly chopped (about 10.5 oz or 300 g) • white mushrooms (about 10.5 oz or 300 g) • bacon or pancetta, diced (about 200 g) • cognac for flambéing the meat • bouquet garni (herb bundles) • veal stock (about 13.5 oz or 400 ml) •

onion • Cilantro • Muscadet white wine • Thick sour cream • Black pepper • mussels (about 2 kg)

cut-up rooster (or chicken) • onion • bouquet garni (herb bundles) • Côtes du Rhône wine • chicken broth (2.25 liters) • flour • mushrooms (400 grams) • bacon or pancetta (300 grams) • Butter

beef stew meat (for bourguignon) • carrots • yellow onions • pearl onions • bouquet garni (herb bundle) • Ghee (clarified butter) • sun-dried tomato paste or sauce • Chinese mushroom-flavored soy sauce • red wine • If more acidity is needed: red wine vinegar • cornstarch (Maizena®️)

beef stew meat (about 1 kg; chuck or similar cut) • Coarse salt, to taste • red wine (about 480 ml) • Armagnac or Cognac (about 120 ml) • soy sauce • Herbs (such as rosemary) • celery stalks • potatoes • carrots • onions • Oil • granulated garlic

beef (about 400 grams) • carrots • onion • margarine • thyme • red wine (about 1/2 bottle or 300 ml) • water (1 liter)