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.
Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.Prep: 1 minute; Cook: 12 minutes
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic