Recipe: Tasty Jacques Pepin's Beef Stew

Jacques Pepin's Beef Stew. This is the quintessential beef stew. Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that's extremely lean but becomes tender and stays moist.

This recipe contains rich flavors from pancetta, red wine, pearl onions. Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. You can have Jacques Pepin's Beef Stew using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Jacques Pepin's Beef Stew

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

If there is any membrane surrounding the kidneys, peel it off and discard. Watch Jacques Pepin Discuss Over Fifty Years of Cooking. Here's Jacques Pepin giving a Google Talk, during which he was interviewed by one of Google's executive chefs, Jeffrey Freburg. · Jacques Pepin's beef stew recipe is always a hit with his chef friends. Jacques Pépin created this hearty stew with ingredients he found at the Livingstone Farmers' Market.

Jacques Pepin's Beef Stew step by step

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..

Peanuts are a southern African staple and figure. Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Jacques Pépin's tribute video to Julia Child. This stew is made with the rabbit's front and back legs and rib cage.