A recipe for Jacques Pepin’s Beef Stew in Red Wine Sauce

A recipe for Jacques Pepin’s Beef Stew in Red Wine Sauce

A recipe for Jacques Pepin's Beef Stew in Red Wine Sauce
A recipe for Jacques Pepin’s Beef Stew in Red Wine Sauce

It’s back, people! The inspiration to continue the blog has returned to me after making this recipe and just knowing I couldn’t keep it for myself. It had to be shared and the blog continues. I’m finally on the mend after being mauled by a bear for two months. Okay so it wasn’t anything like that, but I’m happily back in my own kitchen after two months of being in and out of the hospital.

I have made a number of beef stews in my lifetime. Whether it was from a Real Simple Magazine recipe, a recipe from Williams-Sonoma, or Julia Child’s famous recipe; on the stovetop, in the oven, I have tried it all. I am now offering the best sauce creation even without stock, demiglace or more than a tablespoon of butter. This stew has no equal. Jacques Pepin’s mother was the chef of a restaurant herself, and this sauce was a characteristic of her own cooking.


It may seem a bit excessive to use a bottle of wine, but once the wine has burned off in the oven you were left with a gravy-like consistency that is just a touch salty and sweet with a taste of earth from the onions and garlic. Basically, it’s heavenly. I’ve made my own version of this recipe for just the two of us without using a slow cooker, and I can assure you it is totally divine. I hope you will give it a try.


Stewed beef with a red wine sauce

The total duration of the event was 2 hours and 40 minutes.

4 servings

All ingredients: 

  • One tablespoon of unsalted butter
  • Two tablespoons of extra virgin olive oil
  • 8 pieces of two pounds trimmed beef flatiron steak or chuck
  • Salt
  • Grated fresh black pepper
  • finely chopped 1 cup onions
  • Finely chopped garlic, 1 tablespoon
  • A tablespoon of all-purpose flour
  • You need one 750-ml bottle of red wine (Tawny Port or Merlot are best).
  • Two bay leaves
  • Two thyme sprigs
  • One five-ounce piece of pancetta
  • Peeled 15 pearl or cipollini onions
  • Fifteen cremini mushrooms, sliced thick
  • Fifteen baby carrots, peeled
  • Three yellow potatoes, halved, then each half quartered
  • Sugar
  • Garnish with chopped fresh parsley or rosemary

Follow the directions:

  1. Put the meat in a solid-bottom bowl, season with salt and pepper, and spread in a single layer over the butter in a pretty large casserole or dutch oven. Heat the butter and oil over moderate heat, turning the meat occasionally, until evenly browned, about 8 minutes.
  2. It should take approximately 5 minutes to soften the onion. Add the flour and stir to coat the meat. Season with salt and pepper, add the wine and bay leaves and bring to a boil. Stir to dissolve any brown bits stuck to the bottom of the pot.
  3. The casserole should be covered and the stew should be cooked for 1 1/2 hours in the oven, until the meat is very tender and the sauce is flavorful.
  4. Drain the pancetta and slice it 1/2 inch thick, then slice the slices into 1-inch-wide lardons. While that’s happening, add 2 cups of water to a saucepan, bring it to a boil, then let it simmer for 30 minutes.
  5. The pancetta, onions, mushrooms, carrots, potatoes, and remaining 1 tablespoon of olive oil should be combined in a heavy skillet. Add 1/4 cup of water and a large pinch of sugar, salt, and pepper. A thick sauce will result. Cook until almost all of the water has evaporated, about 15 minutes, covered and tossing halfway through, until the vegetables are tender and nicely browned, about 4 minutes.
  6. To serve, stir some of the vegetables and bacon into the stew and sprinkle the remainder on top as a garnish. Sprinkle with a little chopped parsley and serve.




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