#Beef Stew in Red Wine Sauce

This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews

Ingredients

Meat

• 8 cut into pieces 2 pounds trimmed beef flatiron steak or chuck
• 1 5-ounce piece Pancetta

Produce

• 15 Baby carrots
• 2 Bay leaves
• 15 Cremini mushrooms
• 1 tbsp Garlic
• 1 cup Onion
• 15 pearl Or small cipollini onions
• 1 Parsley, fresh
• 1 Thyme, sprig

Baking & Spices

• 1 tbsp All-purpose flour
• 1 Black pepper, Freshly ground
• 1 Salt
• 1 Sugar

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 1 tbsp Butter, unsalted

Beer, Wine & Liquor

• 1 750-milliliter bottle Red wine, d

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