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Classics to Master

Here, the best classic recipes that every cook should master, from juicy roast chicken to rich beef stew.
One dish served fresh every day.
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Slide 12 of 13
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recipes

Beef Stew in Red Wine Sauce

For this classic beef stew, Jacques Pépin 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 is a fantastic winter dish.

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