Fast Guide to Serving 5-Star Jacques Pepin's Beef Stew

Wishing to eat Jacques Pepin's Beef Stew a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with helpful procedures on cooking a Jacques Pepin's Beef Stew like a famous chef made.

We hope you got insight from reading it, now let's go back to jacques pepin's beef stew recipe. To cook jacques pepin's beef stew you only need 17 ingredients and 9 steps. Here is how you cook that.

To make an unforgettable Jacques Pepin's Beef Stew, below are the materials needed:

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

After preparing the ingridients, now you are ready to cook your 5-star Jacques Pepin's Beef Stew by following the instructions on this section:

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..

Perfect for a lazy Autumn or winter Sunday afternoon, or I learned, from watching the Food Network, that the base of a stew was water or some type of stock, like beef or chicken. This is a classic that needs no messing with. Chef Jacques Pepin is a god. His beef stew is my new favorite dish to make at home! Perfect for a cold winter day (or any day, really).

Recipe : Jacques Pepin's Beef Stew

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