Beef stew in red wine sauce from Food & Wine Magazine, March 2013: Collectors 35th Anniversary Issue (page 106) by Jacques Pépin

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Notes about this recipe

  • jhallen on April 03, 2021

    I've made this a few times and it's been great each time. Very easy. Used flatiron steak as written. No changes necessary, perfect as is.

  • chawkins on January 24, 2016

    I use chuck roast rather than the flatiron steak, as that is what Jacques suggested as an alternative. I also cut my beef into 16 pieces rather than 8, and used regular carrots, sliced, instead of baby carrots. Great warming meal for a snowy day. Not "winey" at all, even though a whole bottle of cabernet sauvignon and nothing else was used to braise the beef. The vegetables and pancetta were cooked separately and mixed into the stew at the end.

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