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Beef Stew in Red Wine Sauce

Jacques Pepin's beef stew recipe is always a hit with his chef friends. He braises the beef in robust red wine to get a rich, luscious stew with tender meat.
4 Servings - 2 hr 40 min -
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Servings:4  | Calories:623 | Total Fat:36g  | Chol:168mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 12g
60 %
Total Carb 16g
5 %
Fiber 4g
16 %
Sugars 5g
Cholesterol 168mg
56 %
Sodium 969mg
40 %
Protein 58g
116 %
47% Beef
26% Pancetta
16% Others combined
10% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Pearl onions


2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter
2 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5 ounce piece of pancetta
1/4 cup water

Directions : View recipe directions on
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