Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce

This recipe was re-produced from one of my favorite chefs, Jacques Pepin. Jacques reminds me of Andre Soltner, who was so easy going, a calm personality, enjoyed talking food and food production.

2 lbs. of beef, from the flat iron, beef chuck, or sirloin. I cut the pieces into large rectangles, where 3 pieces could be used per serving , rather than the normal size cubes sold at the meat counter.

1 tbsp of butter

1 cup of finely chopped onion

2 cloves of chopped garlic

1 tbsp of flour

2 bay leaves

4 sprigs of fresh thyme

3 cups of a robust red wine, Rhone Valley Carignan, Australian or American Syrah or Zinfandel.

In a hot skillet, add the butter and evenly place the pieces of beef.

Brown on each side and turn until all is browned, about 8 minutes.

Add the chopped onion and garlic and saute another 2 minutes.

Add the flour, thyme and bay leaf.

Stir & mix well and then add the red wine.

Once the wine comes to a boil, cover and place in a 350 degree oven for about 90 minutes, until tender.

Can be held on the side awaiting the garnish, or cooled for another day once fully cooked/tender. Then you just need to re-heat and finish the garnish.

Garnish

1 tbsp of olive oil

15 peeled Cipollini Onions

15 medium size Cremini or baby Bella mushrooms

15 peeled, whole baby carrots

1 tsp of sugar

1/4 cup of water

2 slices of a quality bacon or pancetta, cut into postage size pieces. To reduce the saturated fat, I reduced the amount originally listed in the recipe.

Add oil to a hot skillet

Add carrots, onions and mushrooms, brown and turn.

Add bacon or pancetta, and simmer 2 minuets.

Add sugar and water, cover and simmer 12 minutes.

Uncover and turn onions and carrots etc. simmer until all the liquid is evaporated, and onions are browned.

Choose a attractive plate or shallow soup bowl for portioning.

I served 3-4 pieces of beef, 2-3 oz’s of wine sauce and 4 each of the garnish per portion.

Finished the plate with a sprinkle of chopped fresh parsley.

As 3 cups of red wine went into the recipe, you will need another bottle of the same wine to serve with the meal.

The remainder of the first bottle was enjoyed during the production of the recipe.

Enjoy.