Beef stew with broccoli and carrots

00743 11 40 C 11 55. beef stew with broccoli and carrots 69 40 69 C 47.

This Red Wine Beef Stew is rich and hearty, with tender beef and a velvety, savory sauce that you will not believe! The quintessential beef stew, Jacques Pepin’s Beef Stew In Red Wine is a very special dinner. A luscious red wine sauce that you simply won’t believe. Jacques Pepin Red Wine Beef Stew in a white bowl. This recipe appeared in Food and Wine Magazine and is actually a recipe from Jacques Pepin’s mother. The combination of beef, pancetta, onions and red wine slow cooked in the oven, results in a thick gravy like sauce that’s earthy and rich in flavor. The lead in description in Food and Wine Magazine reads: 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. He doesn’t use stock, demi-glace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Beef stew in red wine sounds irresistible and easy doesn’t it? Beef: Two pounds of beef flat-iron, chuck roast, or a round roast like pictured above. Ingredients to make red wine beef stew. Carrots I like to find new small carrots.

They’re small enough that they can be cooked in the stew whole, instead of slicing. If the bunch you choose has a few large carrots, just slice those. Seasonings: Thyme, sugar, salt and freshly ground black pepper. Braising is simple two step process where meat is seared until it’s well browned on both or all sides. 2 way up the side of the meat.

Searing chunks of chuck roast to make red wine beef stew. Searing onions and chunks of chuck roast in a fry pan. Step 1: Chop the beef into 8 large chunks. Heat a large skillet over medium high heat. When the oil is hot, add the chunks of beef and brown on each side.

Step 2: Add the finely chopped onion and cook until tender. Add finely chopped garlic and cook until fragrant. Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating a layer of deep flavor and sealing in juices. Adding flour to seared chuck roast.

Chunks of chuck roast and onions in a dutch oven, to make red wine beef stew. Step 3: Add the flour and stir to coat the meat with it. Adding red wine to beef to make red wine beef stew. Frying chopped pancetta in fry pan. Step 5: Add the wine, bay leaves and thyme. Cover the casserole and transfer it to the oven. 2 hours, or until the meat is very tender and the sauce is flavorful.