This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.
Slideshow:Great Beef Stews
1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Chopped fresh parsley, for garnish
How to Make It
Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
Robust, dark-fruited Cabernet Sauvignon.
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Review Body: I would suggest letting the steak and wine mixture simmer and reduce a bit -- and more importantly, allow the alcohol in the wine evaporate -- before placing into the oven, lest the wine fumes escaping from the pan ignite. Speaking from experience.
Date Published: 2016-10-11
Author Name: Mitch409
Review Body: This is essentially a Beef Bourguinon.
Date Published: 2016-10-09
Author Name: jag336
Review Body: We've made this for several dinner parties and it is SO good. Well worth the effort.
Review Rating: 5
Date Published: 2016-08-15
Author Name: Barbara Bunting
Review Body: Oh my God!!! This was so delicious!!! I'm not sure if I put enough red wine in the case-iron casserole because I would have liked more sauce. I will be making this dish again and again!
Review Rating: 5
Date Published: 2016-11-11
Author Name: Vika Vika Victoria
Review Body: test
Review Rating: 5
Date Published: 2017-07-20
Author Name: Priscilla Tsang
Review Body: Tasty!
Review Rating: 4
Date Published: 2017-11-01
Author Name: Joni Purser
Review Body: I made this for the second time tonight. The flavors of the beef cooked in wine are so deep and delicious! It's also a beautiful color. I didn't have the pancetta tonight but made it anyway - it was still scrumptious!