Beef Stew In Red Wine Sauce

Jacques pepin recipe

Steps

Cut the meat into 8 pieces.

Preheat the oven to 350.

Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table.

Arrange the meat in one layer in the pot , and season it with salt and pepper.

Cook on top of the stove over high heat for about 8 minutes , browning the meat on all sides.

Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic.

Cook over moderate heat for an additional 5 minutes , stirring occasionally.

Add 1 tablespoon of flour.

Mix in well so that the flour doesnt form lumps.

Stir in 1 bottle of red wine.

Add 2 bay leaves , a sprig of fresh thyme , salt and pepper and bring to a boil.

Stir well and cover.

Place the pot in the oven and continue to cook for about 1 1 / 2 hours.

The meat should be soft and tender and the liquid properly reduced.

The recipe can be prepared to this point up to a day ahead.

For the garnishes , peel 15 cipollini or pearl onions , wash 15 cremini mush.

Ingredients

flat iron steaks, butter, olive oil, salt, pepper, onion, garlic, flour, red wine, bay leaves, fresh thyme, white pearl onions, cremini mushrooms, baby carrots, pancetta, water, sugar, fresh parsley