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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
omar Esssam9992
omar@yahoo.comDelicious!
vicky Chaudhary
c.v@yahoo.comThis is my go-to beef stew recipe. It's always a crowd-pleaser and it's so easy to make.
Md Rofiq
md-rofiq58@yahoo.comI've made this stew several times and it's always a hit. It's a great comfort food for a cold night.
Shahiad khan
khan-s@yahoo.comThis stew is a great way to use up leftover beef. It's easy to make and it's always a hit with my family.
Technical kamla
t.kamla@yahoo.comI'm not a big fan of beef stew, but this recipe was surprisingly good. The meat was tender and the sauce was flavorful.
Kristin Bland
k_bland@yahoo.comThe beef stew was okay, but the red wine sauce was a bit too acidic for my liking.
Linda Johnson
ljohnson96@hotmail.comThis stew was a bit too bland for my taste. I had to add some extra spices to give it some flavor.
MR Kill FF
m-ff@hotmail.comJacques Pepin's beef stew is a classic for a reason. It's simple to make, yet incredibly delicious. The beef is melt-in-your-mouth tender and the sauce is rich and flavorful.
Malik Dilshad
malik.dilshad@gmail.comThis recipe is a keeper! The beef stew was hearty and flavorful, and the red wine sauce was divine. I highly recommend it.
david keyes
d.k@gmail.comI've been making this stew for years and it's always a crowd-pleaser. The red wine sauce is what really makes it special.
unicorn lover
lu@yahoo.comJust made this stew and it was delicious! The meat was so tender and the sauce was perfect. Will definitely be making this again.
Nancy Anderson
anancy1@hotmail.comThis beef stew recipe is an absolute winner! The beef was fall-apart tender and the red wine sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with the whole family.