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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, jacques pepin's beef stew. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Jacques Pepin's Beef Stew is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Jacques Pepin's Beef Stew is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 1 Tablespoon Unsalted Butter
  2. Get 2 Tablespoons Olive Oil
  3. Take 2 Pounds Chuck Roast (cut into large cubes)
  4. Take 1 Cup Onion Finely Chopped
  5. Prepare 1 Tablespoon Chopped Garlic Finely
  6. Make ready 1 Tablespoon All-Purpose Flour
  7. Take 750 ml Red Wine Bottle of Dry 1
  8. Prepare 2 Bay Leaves
  9. Prepare 1 Sprig Thyme
  10. Prepare 5 Ounces Pancetta Slice of
  11. Make ready 15 Onions Small Cipollini , peeled
  12. Prepare 15 Cremini Mushrooms
  13. Take 15 Carrots Baby , peeled
  14. Take Pinch Sugar
  15. Make ready To Taste Salt
  16. Prepare To Taste Pepper
  17. Take Parsley (garnish)
Steps 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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