Jacques Pepin's Beef Stew. Hearty beef stew in a reduced red wine gravy is the perfect comfort food that your whole family is going to love and beg you to make every night. Serve with a side of mashed potatoes and some good bread to soak up the gravy. This recipe contains rich flavors from pancetta, red wine, pearl onions.
Jacques likes the flatiron—a long, narrow cut that's extremely lean but becomes tender and stays moist. With this quick beef stew from Jacque Pepin, you cook the vegetables in one skillet and the beef, quickly, in another and then combine them. I have been watching Jacques Pepin again and pulled out Fast Food My Way , which has a recipe called "Instant Beef Tenderloin Stew." Adapted from Jacques Pepin in Food & Wine. You can cook Jacques Pepin's Beef Stew using 17 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Jacques Pepin's Beef Stew
- You need 1 Tablespoon of Unsalted Butter.
- Prepare 2 Tablespoons of Olive Oil.
- Prepare 2 Pounds of Chuck Roast (cut into large cubes).
- Prepare 1 Cup of Onion Finely Chopped.
- It’s 1 Tablespoon of Chopped Garlic Finely.
- Prepare 1 Tablespoon of All-Purpose Flour.
- It’s 750 ml of Red Wine Bottle of Dry 1.
- Prepare 2 of Bay Leaves.
- Prepare 1 Sprig of Thyme.
- You need 5 Ounces of Pancetta Slice of.
- You need 15 of Onions Small Cipollini , peeled.
- You need 15 of Cremini Mushrooms.
- Prepare 15 of Carrots Baby , peeled.
- It’s Pinch of Sugar.
- You need To Taste of Salt.
- It’s To Taste of Pepper.
- It’s of Parsley (garnish).
Melt in your mouth unctuousness is the best way to describe this dish. Perfect for a lazy Autumn or winter Sunday afternoon, or I learned, from watching the Food Network, that the base of a stew was water or some type of stock, like beef or chicken. This is a classic that needs no messing with. Place the beef kidneys on a cutting board and cut them in half lengthwise.
Jacques Pepin's Beef Stew instructions
- 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..
- 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..
- 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..
- 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..
- 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..
Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Chef Jacques Pepin is a god. His beef stew is my new favorite dish to make at home! Perfect for a cold winter day (or any day, really).