By Food & Wine
Beef Stew in Red Wine Sauce
Instructions
Cook:2h 40min
This recipe for red wine–beef stew was a mainstay at the Lyon restaurant of Jeannette Pépin, Jacques Pépin's mother. The recipe relies only on robust red wine to create the deeply flavored sauce, and the finished dish is a exemplar of cozy French fare.
Updated at: Sun, 26 Oct 2025 16:35:18 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories993.3 kcal (50%)
Total Fat46 g (66%)
Carbs42.2 g (16%)
Sugars12.7 g (14%)
Protein53.2 g (106%)
Sodium718.4 mg (36%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonunsalted butter
2 tablespoonsolive oil
divided
2 poundsbeef flatiron steak
trimmed, or chuck, cut into 8 pieces
kosher salt
freshly ground black pepper
1 cuponion
finely chopped
1 tablespoongarlic
finely chopped
1 tablespoonall-purpose flour
1 x 750 milliliterdry red wine
bottle
2bay leaves
1 sprigthyme
1 x 5 ouncepancetta
piece
2 ¼ cupswater
divided
15pearl onions
or small cipollini, peeled
15cremini mushrooms
15baby carrots
peeled
sugar
fresh parsley
chopped, for garnish
Instructions
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Notes
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Delicious
Easy
Fresh
Moist
One-dish












