3.7 1299

Beef Stew in Red Wine Sauce

  • Active:
  • Total Time:
  • Servings: 4

This is the quintessential beef stew. Jacques Pepin's mother served it at her restaurant, Le Pelican, 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

KEY: Winter, Master Cook, Braising, Dinner Party, French, Soups & Stews, Make Ahead, Staff Favorites, Dinner

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Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
  • Salt
  • 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
  • Sugar
  • Chopped fresh parsley, for garnish

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Suggested Pairing

Robust, dark-fruited Cabernet Sauvignon.

Contributed By Photo © Con Poulos Published April 2007

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492142 recipes/beef-stew-red-wine-sauce 2013-12-06 Jacques Pépin winter|master-cook|braising|dinner-party|french|soups-and-stews|4|make-ahead|staff-favorite|weeknight-dinner april-2007 recipes,beef-stew-red-wine-sauce 492142