Jacques Pepin's Beef Stew

Jacques Pepin's Beef Stew

A quintessential beef stew by master chef, Jacques Pepin



  1. 1 Tablespoon Unsalted Butter
  2. 2 Tablespoons Olive Oil
  3. 2 Pounds Chuck Roast (cut into large cubes)
  4. 1 Cup Onion Finely Chopped
  5. 1 Tablespoon Chopped Garlic Finely
  6. 1 Tablespoon All-Purpose Flour
  7. 750 ml Red Wine Bottle of Dry 1
  8. 2 Bay Leaves
  9. 1 Sprig Thyme
  10. 5 Ounces Pancetta Slice of
  11. 15 Onions Small Cipollini , peeled
  12. 15 Cremini Mushrooms
  13. 15 Carrots Baby , peeled
  14. Pinch Sugar
  15. To Taste Salt
  16. To Taste Pepper
  17. Parsley (garnish)


180 mins
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    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.

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    Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

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    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.

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    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.

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    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.

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    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.

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    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.

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    Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

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    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.

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