Beef Stew in Red Wine Sauce

630 Ratings
  • 52
  • 4628
  • 30
  • 20
  • 10

这是典型的炖牛肉食谱with red wine. Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.Slideshow:Great Beef Stews

ByJacques Pépin
April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

total:
2 hrs 40 mins
active:
1 hr
Yield:
4
Advertisement

Ingredients

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.

    Advertisement

  • 砂锅并将其传输到烤箱。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.

Suggested Pairing

Robust, dark-fruited Cabernet Sauvignon.

Advertisement
© Copyright 2022Food & Wine. All rights reserved. Printed from//www.deekeefe.com04/03/2022