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We hope you got insight from reading it, now let’s go back to jacques pepin's beef stew recipe. You can cook jacques pepin's beef stew using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Jacques Pepin's Beef Stew:
- Provide 1 Tablespoon Unsalted Butter
- Prepare 2 Tablespoons Olive Oil
- Take 2 Pounds Chuck Roast (cut into large cubes)
- Get 1 Cup Onion Finely Chopped
- Use 1 Tablespoon Chopped Garlic Finely
- Provide 1 Tablespoon All-Purpose Flour
- Use 750 ml Red Wine Bottle of Dry 1
- You need 2 Bay Leaves
- You need 1 Sprig Thyme
- Get 5 Ounces Pancetta Slice of
- Use 15 Onions Small Cipollini , peeled
- Provide 15 Cremini Mushrooms
- Get 15 Carrots Baby , peeled
- Use Pinch Sugar
- Get To Taste Salt
- You need To Taste Pepper
- Provide Parsley (garnish)
Steps to make Jacques Pepin's Beef Stew:
- 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.
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. 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).
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