When the weather starts to chill and I crave something cozy, this hearty beef stew is my ultimate go-to comfort dish. It’s like getting a warm culinary hug, perfectly combining tender beef with vibrant veggies, all simmered in a rich, savory sauce that’ll have you instantly feeling at home.
I love how a classic beef stew is elevated by Jacques Pepin to heights of culinary sophistication. He simmers tender beef chuck in a sauce of red wine and beef stock, then adds fresh thyme, tomato paste, and crushed garlic to produce a dish that is both hearty and refined.
It is comfort food that I enjoy garnishing with fresh parsley, to make it even more delicious.
Ingredients
- Beef Chuck: Rich in protein and iron; adds hearty flavor.
- Olive Oil: Healthy fat; enhances flavor and texture.
- Red Wine: Adds depth; provides rich, complex notes.
- Carrots: Source of fiber and vitamins; adds sweetness.
- Mushrooms: Offers umami; low in calories and nutritious.
- Garlic: Boosts immunity; adds aromatic depth.
- Thyme: Provides fragrant herbal notes; aids digestion.
Ingredient Quantities
- 2 pounds beef chuck, cut into 1.5-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 2 cups beef stock, plus more as needed
- 1 tablespoon tomato paste
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 pound carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1/2 pound mushrooms, quartered
- 2 tablespoons chopped fresh parsley, for garnish
How to Make this
1. Sprinkle salt and freshly ground black pepper on the beef chuck pieces.
2. In a large, heavy-bottomed Dutch oven or pot, heat the butter and olive oil over medium-high heat. Work in batches to brown the beef, making certain not to crowd the pot. Set aside the beef after it has been browned.
3. Lower the heat to medium. In the same pot, add the onion, which has been chopped, and the garlic, which has been crushed. Sauté until the onion is translucent.
4. Disperse the flour over the onions and garlic and mix steadily until the flour is completely part of the ensemble and has cooked long enough to have some flavor of its own.
5. Add the red wine and scrape up the browned bits from the bottom of the pot. This will deglaze the pot, allowing the wine to blend into the dish more thoroughly. Let the wine simmer and reduce by about half.
6. Put the beef back in the pot. Mix in the beef stock, tomato paste, bay leaf, and thyme.
7. Allow the mixture to reach a soft bubbling stage. Place a lid on the pot, turn down the heat to low, and let it cook for about
1.5 to 2 hours, or until the beef yields easily to the fork.
8. Include the carrots and mushrooms, mixing them well. If necessary, ensure the ingredients are just covered with additional beef stock. Let them continue to simmer together for another 30 minutes, or until the vegetables are tender.
9. Take the pot off the heat. Get rid of the bay leaf and thyme sprig.
10. Before serving the stew, top it with freshly chopped parsley. It pairs nicely with just about anything, but some of my favorite sides to enjoy with it are:
Equipment Needed
1. Dutch oven or large heavy-bottomed pot
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Tongs
8. Mixing bowl (for beef preparation)
9. Garlic press or crusher (optional)
10. Ladle (for serving)
FAQ
- Can I use another cut of beef instead of chuck?You can certainly use other cuts, such as beef brisket or short ribs, but chuck is preferred for its flavor and tenderness when cooked slowly.
- What type of red wine should I use?Select a dry red wine that you would savor drinking, such as a Cabernet Sauvignon or Merlot. Do not use cooking wines; they will very much compromise the final dish.
- How can I make this dish gluten-free?Replace the all-purpose flour with a gluten-free flour blend or cornstarch to coat the beef.
- Can I prepare this dish in advance?Certainly, beef stew frequently has a better flavor the following day since the flavors combine so well. Heat it to serving temperature gently.
- How long does it take to cook this stew?About 20 minutes is what it takes to actively cook but it’s got to be simmered for 2 to 2.5 hours until the beef is tender.
- Is there a substitute for fresh thyme?In the absence of fresh thyme, you may use 1/2 teaspoon of dried thyme, but fresh thyme will give better flavor.
- Can this recipe be made in a slow cooker?Indeed, following the steps of browning the meat and sautéing the vegetables, you should move everything to a slow cooker and set it to low for a cooking duration of 6-8 hours, or until the beef can be shredded easily with a fork.
Jacques Pepins Beef Stew In Red Wine Sauce Recipe Substitutions and Variations
2 tablespoons of vegetable oil rather than olive oil
1 tablespoon vegetable oil in place of unsalted butter
1 cup broth (such as mushroom or chicken) instead of red wine
1/2 teaspoon dried thyme instead of a fresh thyme sprig.
1/2 tsp garlic powder instead of 2 cloves of garlic.
Pro Tips
1. Sear in Batches When browning the beef, do it in small batches to ensure the pieces develop a nice crust. Overcrowding will steam the beef instead of searing it, affecting the flavor.
2. Deglaze Thoroughly Make sure to scrape the bottom of the pot well when deglazing with the wine. The browned bits contain rich flavors that enhance the dish.
3. Enhance the Sauce For an even richer sauce, consider adding a splash of balsamic vinegar or a teaspoon of sugar when you add the tomato paste. This can help balance the acidity and add depth.
4. Optimize Vegetable Cooking Cut the carrots and mushrooms roughly the same size to ensure even cooking. Adding them later prevents them from becoming too soft.
5. Rest for Flavor After cooking, let the stew rest for at least 15 minutes before serving. This allows the flavors to meld together more fully. If possible, make the stew a day in advance and reheat—stews often taste better the next day.
Jacques Pepins Beef Stew In Red Wine Sauce Recipe
My favorite Jacques Pepins Beef Stew In Red Wine Sauce Recipe
Equipment Needed:
1. Dutch oven or large heavy-bottomed pot
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Tongs
8. Mixing bowl (for beef preparation)
9. Garlic press or crusher (optional)
10. Ladle (for serving)
Ingredients:
- 2 pounds beef chuck, cut into 1.5-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 2 cups beef stock, plus more as needed
- 1 tablespoon tomato paste
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 pound carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1/2 pound mushrooms, quartered
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
1. Sprinkle salt and freshly ground black pepper on the beef chuck pieces.
2. In a large, heavy-bottomed Dutch oven or pot, heat the butter and olive oil over medium-high heat. Work in batches to brown the beef, making certain not to crowd the pot. Set aside the beef after it has been browned.
3. Lower the heat to medium. In the same pot, add the onion, which has been chopped, and the garlic, which has been crushed. Sauté until the onion is translucent.
4. Disperse the flour over the onions and garlic and mix steadily until the flour is completely part of the ensemble and has cooked long enough to have some flavor of its own.
5. Add the red wine and scrape up the browned bits from the bottom of the pot. This will deglaze the pot, allowing the wine to blend into the dish more thoroughly. Let the wine simmer and reduce by about half.
6. Put the beef back in the pot. Mix in the beef stock, tomato paste, bay leaf, and thyme.
7. Allow the mixture to reach a soft bubbling stage. Place a lid on the pot, turn down the heat to low, and let it cook for about
1.5 to 2 hours, or until the beef yields easily to the fork.
8. Include the carrots and mushrooms, mixing them well. If necessary, ensure the ingredients are just covered with additional beef stock. Let them continue to simmer together for another 30 minutes, or until the vegetables are tender.
9. Take the pot off the heat. Get rid of the bay leaf and thyme sprig.
10. Before serving the stew, top it with freshly chopped parsley. It pairs nicely with just about anything, but some of my favorite sides to enjoy with it are:
