Jacques Pepin's Beef Stew

Jacques Pepin's Beef Stew

A quintessential beef stew by master chef, Jacques Pepin

Jacques Pepin's Beef StewA quintessential beef stew by master chef, Jacques Pepin

Summary

5150
  • CourseEntrée
  • CuisineFrench
  • Yield4 servings 4 serving
  • Cooking Time3 hoursPT3H0M
  • Total Time3 hoursPT3H0M

Ingredients

Unsalted Butter
1 Tablespoon
Olive Oil
2 Tablespoons
Chuck Roast (cut into large cubes)
2 Pounds
Finely Chopped Onion
1 Cup
Finely Chopped Garlic
1 Tablespoon
All-Purpose Flour
1 Tablespoon
Bottle of Dry Red Wine 1
750 ml
Bay Leaves
2
Thyme
1 Sprig
Slice of Pancetta
5 Ounces
Small Cipollini Onions, peeled
15
Cremini Mushrooms
15
Baby Carrots, peeled
15
Sugar
Pinch
Salt
To Taste
Pepper
To Taste
Parsley (garnish)

Steps

  1. 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.
  2. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  9. 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.