Jacques Pepin'S Beef Stew

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, Jacques Pepin's Beef Stew. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Jacques Pepin's Beef Stew is 4-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jacques Pepin's Beef Stew estimated approx 180 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Jacques Pepin's Beef Stew using 17 ingredients and 9 steps. Here is how you cook that.

A quintessential beef stew by master chef, Jacques Pepin

Ingredients and spices that need to be Prepare to make Jacques Pepin's Beef Stew:

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

Steps to make 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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