SLIDESHOWS: Classics to Master

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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