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    You are in: Home / Red / Beef Stew in Red Wine Sauce Recipe
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    Beef Stew in Red Wine Sauce

    Beef Stew in Red Wine Sauce. Photo by Cooks4_6

    1/2 Photos of Beef Stew in Red Wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    0 mins

    2 hrs 30 mins

    Brookelynne26's Note:

    Jacques Pepin recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the meat into 8 pieces.
    2. 2
      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.
    3. 3
      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 doesn’t 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.
    4. 4
      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.
    5. 5
      For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
    6. 6
      Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
    7. 7
      To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

    Ratings & Reviews:

    • on November 15, 2012

      55

      I used Certified Angus Beef flat steak and this was absolutely delicious! It is well worth the time in the oven. Next time I will eliminate salt and add at the end, and double the vegetables other than that it was perfection on a cold Ohio evening!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef Stew in Red Wine Sauce

    Serving Size: 1 (804 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 794.0
     
    Calories from Fat 321
    40%
    Total Fat 35.7 g
    54%
    Saturated Fat 12.3 g
    61%
    Cholesterol 155.0 mg
    51%
    Sodium 245.2 mg
    10%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 5.8 g
    23%
    Sugars 14.8 g
    59%
    Protein 47.8 g
    95%

    The following items or measurements are not included:

    fresh thyme

    pancetta

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