Don’t touch the beef! We changed up the rules for age-old beef-in-wine stew with a major, hands-off upgrade. Here, our education director Rosie Gill lets the beef brown on its own for deeper flavor development and more succulence, allowing the meaty liquids to concentrate. She holds the wine til the end, for a pan sauce, because wine evaporates moisture, dries out the beef, and gives it a sour flavor. Low-effort holiday cooking at its finest. Get the recipe for Tuscan Beef and Black Pepper Stew