Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
The fastbway: Pork chops, cream of mushroom soup, and rice. Brown the pork chops(I like to chop it in pieces first) stir in cream of mushroom soup then serve over rice. Slow cooker way: Throw in the chops with soup cook on low for 4-6 hours. Serve over rice