Forktionary

Beef Stew In Red Wine Sauce Recipe

Indulge in this rich and flavorful Beef Stew in Red Wine Sauce, inspired by the culinary genius of Jacques Pépin. Tender beef, slow-cooked to perfection in a robust red wine sauce, and complemented by perfectly browned vegetables. This elegant yet comforting dish is perfect for a special occasion or a cozy weeknight dinner.

Prep Time 45 mins
Cook Time 150 mins
Calories 794 kcal
Protein 95g
Rating 5.0 (1 Reviews)
Beef Stew In Red Wine Sauce 98

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stew In Red Wine Sauce

  • 2 1/2 lbs flat iron steaks
  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups dry red wine
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 1/2 cups cipollini onions (about 12 ounces)
  • 8 ounces cremini mushrooms
  • 1 1/2 cups baby carrots
  • 8 ounces pancetta
  • 2 1/4 cups water
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh parsley

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How to Make Beef Stew In Red Wine Sauce

  1. Cut the beef into 8 equal-sized pieces. Season generously with salt and pepper.
  2. Preheat oven to 350°F (175°C).
  3. Melt butter and olive oil in a large, oven-safe Dutch oven or pot over high heat.
  4. Sear beef in batches until well-browned on all sides (about 8 minutes per batch). Remove beef from pot and set aside.
  5. Add onion and garlic to the pot and cook until softened, about 5 minutes.
  6. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute.
  7. Gradually whisk in red wine, scraping up any browned bits from the bottom of the pot.
  8. Return beef to the pot. Add bay leaves and thyme. Season with salt and pepper.
  9. Bring to a boil, then reduce heat to low, cover, and transfer to the preheated oven.
  10. Simmer for 1 hour and 30 minutes, or until beef is fork-tender.
  11. While the stew simmers, prepare the vegetables:
  12. In a separate saucepan, combine pancetta and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
  13. Drain pancetta and cut into 1/2-inch thick slices, then cut into 1-inch lardons.
  14. In a skillet, sauté cipollini onions, cremini mushrooms, and baby carrots with 1 tablespoon olive oil, 1/4 cup water, sugar, salt, and pepper over medium heat for 15 minutes, or until tender.
  15. Remove lid and cook until vegetables are browned on all sides (about 4 minutes).
  16. Once the stew is cooked, stir in some of the pancetta and vegetables.
  17. Serve the stew, garnishing with the remaining pancetta and vegetables. Sprinkle with fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

59g

Fat

61g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat European French Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Soups Stews Beef Vegetables French European Meat 4 Hours Or Less