
By My Recipes
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, 28 Sep 2025 22:22:22 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
View on My Recipes
↑Support creators by visiting their site 😊