Best 3 Jacques Pepins Beef Stew In Red Wine Sauce Recipes
Indulge in a culinary journey with Jacques Pépin's Beef Stew in Red Wine Sauce, a classic French dish that embodies comfort and flavor. This hearty stew showcases tender beef braised in a rich and savory red wine sauce, accompanied by an array of colorful vegetables.
The recipe begins with searing beef cubes to develop a delectable crust, locking in the juices and adding depth of flavor. Simmered in a flavorful broth infused with red wine, the beef slowly tenderizes, absorbing the wine's essence and creating a delectable sauce. A medley of aromatic vegetables, including carrots, celery, and onions, adds a vibrant texture and sweetness, while herbs like thyme and bay leaves contribute their distinctive aromas.
As the stew simmers, the flavors meld and harmonize, resulting in a rich and complex sauce that coats the succulent beef and vegetables. The addition of mushrooms, with their earthy and umami-rich flavor, enhances the overall taste profile. Serve the stew over mashed potatoes, egg noodles, or rice, allowing the luscious sauce to envelop each bite.
Jacques Pépin's Beef Stew in Red Wine Sauce is a versatile dish that can be tailored to your preferences. Experiment with different cuts of beef, such as chuck roast or short ribs, to create unique flavor experiences. Add a touch of spice with a pinch of cayenne pepper or paprika, or incorporate a dollop of tomato paste for a deeper red hue and tangy flavor.
Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to impress. With its combination of classic French techniques and accessible ingredients, Jacques Pépin's Beef Stew in Red Wine Sauce is a dish that will warm your heart and satisfy your taste buds. So gather your ingredients, prepare your cooking vessels, and embark on a culinary adventure that celebrates the essence of French comfort food.
JACQUES PEPIN'S BEEF STEW IN RED WINE SAUCE RECIPE - (3.9/5)
Provided by John_Merillat
Number Of Ingredients 17
Steps:
- Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces. Preheat the oven to 350°F. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan, and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
BEEF STEW IN RED WINE SAUCE
Steps:
- 1. Buy 2 # of beef from the flatiron part of the shoulder. Remove the skin o sinew from the top. Alternatively, se lean beef chuck in the same manner. Cut into 8 pieces. 2. Preheat oven to 350*. Melt 1 T buter with 1 T oil in a cast iron pot that is attractive enough for the table. Arange the meat in one layer in the pot, and season it with salt ans pepper. Cook on top of the stove oer high heat for about 8 minutes, browning the meat on al sides. 3. Add 1 C finely chopped onion and 1 T finely chopped garlic. Cook over moderate heat for and aditional 5 minutes, stirring occasionally. Add 1 T of flour. Mix in well so that the flour doesn't form clumps. Stir in 1 bottle of red wine. Add 2 bay leaves, the sprig of fresh thyme, salt and pepper, and bring to a boil. Stir wel and cover. 4. PLace the pot in the iven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. This recipe can be prepared to this point up to a day ahead. 6. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms, and peel 15 baby carrots. For the lardons, you wil need one 5oz piece of pancetta. Bring the pancetta and 2 C of water to a boil in a saucepan, and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-in slices and then cut the slices into 1-in wide lardons. 6. Combine the onions, mushrooms, carrots and pancetta ina skillet with 1 T olive oil, 1/4 C water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered for about 15 minutes; at this point, ther should be practically no water left. Uncover and cook over high heat, sauteeing the vegetables until nicely browned on all sides, about 4 minutes. 7.To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest in top as garnish. Add a litle chopped fresh parsley and serve.
BEEF STEW IN RED WINE SAUCE
Make and share this Beef Stew in Red Wine Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the meat into 8 pieces.
- Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
- Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
- Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
- For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
- Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
- To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
Tips for Making Jacques Pepin's Beef Stew in Red Wine Sauce
- Use high-quality ingredients. The better the ingredients, the better the stew will be. - Trim the beef of any excess fat and cut it into 1-inch cubes. - Brown the beef in batches, in a large pot or Dutch oven, over medium-high heat. Do not overcrowd the pot, or the beef will not brown properly. - Remove the beef from the pot and set aside. - Add the vegetables to the pot and cook until softened. - Add the beef broth, red wine, tomato paste, and seasonings. Bring to a simmer and cook for 1 hour. - Return the beef to the pot and cook for an additional 30 minutes, or until the beef is tender. - Serve the stew over mashed potatoes, egg noodles, or rice.Conclusion
Jacques Pepin's Beef Stew in Red Wine Sauce is a classic French dish that is easy to make and absolutely delicious. The beef is tender and flavorful, the vegetables are cooked perfectly, and the sauce is rich and complex. This stew is perfect for a special occasion or a weeknight meal.
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