Main
Recipes
Course
Casseroles
Jacques Pepins Beef Stew in Red Wine Sauce Recipe

Jacques Pepins Beef Stew in Red Wine Sauce Recipe

Posted by

Rate It!

Jacques Pepins Beef Stew in Red Wine Sauce

Add your photo!

Ingredients

Count

Nutrition

955

Calories

Comments Print recipe

Ingredients:

Serving

1 tbsp unsalted butter
2 tbsp olive oil
2 lb flatiron steak or chuck trimmed, cut into 8 pieces
salt & pepper
1 cup onion finely chopped
1 tbsp garlic finely chopped
1 tbsp all-purpose flour
1 bottle dry red wine (750ml)
2 bay leaves
1 sprig thyme
5 oz pancetta
15 pearl onions
15 crimini mushrooms
15 baby carrots
sugar
chopped fresh parsley for garnish

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	954.85 Kcal (3998 kJ)
Calories from fat	579.1 Kcal
		% Daily Value*
Total Fat	64.34g	99%
Cholesterol	321.69mg	107%
Sodium	923.3mg	38%
Potassium	1440.12mg	31%
Total Carbs	54.9g	18%
Sugars	23.36g	93%
Dietary Fiber	11.05g	44%
Protein	97.79g	196%
Vitamin C	33.5mg	56%
Vitamin A	0.4mg	14%
Iron	0.5mg	3%
Calcium	185.5mg	19%

Amount Per 100 g
Calories	92.87 Kcal (389 kJ)
Calories from fat	56.33 Kcal
		% Daily Value*
Total Fat	6.26g	99%
Cholesterol	31.29mg	107%
Sodium	89.81mg	38%
Potassium	140.08mg	31%
Total Carbs	5.34g	18%
Sugars	2.27g	93%
Dietary Fiber	1.07g	44%
Protein	9.51g	196%
Vitamin C	3.3mg	56%
Calcium	18mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chiles Relleno de Picadillo

Olive oil, Onion, diced and 31 more..
Crock Pot Venison Stew With Bacon and Mushrooms

Venison stew meat , trimmed of fat, tenderized by poundin... and 13 more..
Balsamic-Glazed Pork Chops

Butter, Olive oil, Pork loin chops, Salt and pepper and 7 more..
Chicken Dijonnaise

Butter, Olive oil and 8 more..
Pork Chops Alla Pizzaiola

Olive oil, Center-cut pork chops (bone-in, 1-inch thick ) and 6 more..
Casablanca Chicken and Rice (Zwt3 North Africa)

Butter, Olive oil, Chicken thighs, Salt, Onions, chopped and 11 more..
Pan-Seared Chicken Breasts with Shallots

Unsalted butter, divided, Olive oil and 6 more..
Appetizing Shrimp Scampi

Butter or 3/4-1 1/2 cup margarine, Olive oil and 6 more..
Skate with Wild Mushrooms in Pearl Sauce

Leek (white and pale green parts only), chopped, Olive oil and 23 more..