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 a exemplar of cozy French fare.

Updated at: Sat, 26 Apr 2025 16:36:19 GMT