Beef Stew in Red Wine Sauce

Name: Beef Stew in Red Wine Sauce
Cook time: 2 h 40 min
Total time: 2 h 40 min
Cuisine: American, French
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil, divided; 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces; Kosher salt; Freshly ground black pepper; 1 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 tablespoon all-purpose flour; 1 (750-milliliter) bottle dry red wine; 2 bay leaves; 1 thyme sprig; 1 (5-ounce) piece of pancetta; 2 1/4 cups water, divided; 15 pearl or small cipollini onions, peeled; 15 cremini mushrooms; 15 baby carrots, peeled; Sugar; Chopped fresh parsley, for garnish

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 an exemplar of cozy French fare.

Updated at: Tue, 09 Dec 2025 20:30:29 GMT