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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, jacques pepin's beef stew. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Jacques Pepin's Beef Stew is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Jacques Pepin's Beef Stew is something which I’ve loved my entire life. They are nice and they look wonderful.

Well folks, Everyday Cooking Adventures is back! When I made this recipe I just knew I couldn't keep it to myself. It had to be shared, and thus the inspiration to continue the blog has returned. Hearty beef stew in a reduced red wine gravy is the perfect comfort food that your whole family is going to love and beg you to make every night.

To get started with this recipe, we must prepare a few components. You can cook jacques pepin's beef stew using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Jacques Pepin's Beef Stew:
  1. Make ready 1 Tablespoon Unsalted Butter
  2. Take 2 Tablespoons Olive Oil
  3. Make ready 2 Pounds Chuck Roast (cut into large cubes)
  4. Take 1 Cup Onion Finely Chopped
  5. Make ready 1 Tablespoon Chopped Garlic Finely
  6. Prepare 1 Tablespoon All-Purpose Flour
  7. Take 750 ml Red Wine Bottle of Dry 1
  8. Take 2 Bay Leaves
  9. Take 1 Sprig Thyme
  10. Make ready 5 Ounces Pancetta Slice of
  11. Prepare 15 Onions Small Cipollini , peeled
  12. Take 15 Cremini Mushrooms
  13. Make ready 15 Carrots Baby , peeled
  14. Get Pinch Sugar
  15. Take To Taste Salt
  16. Get To Taste Pepper
  17. Make ready Parsley (garnish)

Jacques likes the flatiron—a long, narrow cut that's extremely lean but becomes tender and stays moist. With this quick beef stew from Jacque Pepin, you cook the vegetables in one skillet and the beef, quickly, in another and then combine them. I have been watching Jacques Pepin again and pulled out Fast Food My Way , which has a recipe called "Instant Beef Tenderloin Stew." Adapted from Jacques Pepin in Food & Wine. Melt in your mouth unctuousness is the best way to describe this dish.

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.

I have been watching Jacques Pepin again and pulled out Fast Food My Way , which has a recipe called "Instant Beef Tenderloin Stew." Adapted from Jacques Pepin in Food & Wine. Melt in your mouth unctuousness is the best way to describe this dish. Perfect for a lazy Autumn or winter Sunday afternoon, or I learned, from watching the Food Network, that the base of a stew was water or some type of stock, like beef or chicken. This is a classic that needs no messing with. Chef Jacques Pepin is a god.

So that’s going to wrap this up for this special food jacques pepin's beef stew recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!