Jacques Pepin's Beef Stew
Jacques Pepin's Beef Stew

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, jacques pepin's beef stew. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Jacques Pepin's Beef Stew is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Jacques Pepin's Beef Stew is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook jacques pepin's beef stew using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Jacques Pepin's Beef Stew:
  1. Prepare 1 Tablespoon Unsalted Butter
  2. Take 2 Tablespoons Olive Oil
  3. Take 2 Pounds Chuck Roast (cut into large cubes)
  4. Get 1 Cup Onion Finely Chopped
  5. Get 1 Tablespoon Chopped Garlic Finely
  6. Take 1 Tablespoon All-Purpose Flour
  7. Make ready 750 ml Red Wine Bottle of Dry 1
  8. Make ready 2 Bay Leaves
  9. Take 1 Sprig Thyme
  10. Get 5 Ounces Pancetta Slice of
  11. Take 15 Onions Small Cipollini , peeled
  12. Take 15 Cremini Mushrooms
  13. Prepare 15 Carrots Baby , peeled
  14. Make ready Pinch Sugar
  15. Get To Taste Salt
  16. Take To Taste Pepper
  17. Get Parsley (garnish)
Instructions to make Jacques Pepin's Beef Stew:
  1. 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.
  2. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  9. 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.

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