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.
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
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Cholesterol 168mg
56 %
Sodium 969mg
40 %
Protein 58g
116 %
Calories:
47% Beef
26% Pancetta
16% Others combined
10% Olive oil
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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
Ingredients
2 pounds beef from the flatiron part of the shoulder 1 tablespoon butter 2 tablespoons olive oil Salt Pepper 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 foodandwine.com
