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Beef Stew in Red Wine Sauce Recipe by Jacques Pépin

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  • 6 servings
    Yield
  • Mins
    Prep Time
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    Cook Time

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
¼ cup water
Dash of sugar
Chopped fresh parsley

Nutrition Facts

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