A base of stewed tomatoes, tomato paste, white wine and steak sauce surrounds chili-seasoned ground beef, bacon and kidney beans in this chili brightened with cilantro.
Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.
Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.
Chicken tenderloins are topped with an easy pan sauce made with white wine, garlic, lemon and capers pair perfectly with mashed potatoes and a glass of Chardonnay.
