Beef Stew (Red Wine Baked)

This is the quintessential recipe for beef stew with red wine. 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, demi-glace, or even water in his stew, relying on robust red wine for the deep-flavoured sauce.

1 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil, divided
2 lbs trimmed beef flatiron steak or chuck, cut into 8 pieces
kosher salt
black pepper, freshly ground
1 cup onion, finely chopped
1 Tbsp. garlic, finely chopped
1 Tbsp. all-purpose flour, unbleached
1 (26 oz) bottle dry red wine (750 mL)
2 bay leaves
1 sprig thyme
1 (5 oz) piece pancetta
2¼ cups water, divided
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
sugar

Garnish:
chopped fresh parsley

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large enameled cast-iron casserole, melt the butter in 1 Tbsp. of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.

Add the flour and stir to coat the meat with it.

Add the wine, bay leaves, and thyme; season with salt and pepper. Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1½ hours, until the meat is very tender and the sauce is flavourful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes.

Drain the pancetta and slice it ½" thick, then cut the slices into 1" wide lardons.

In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 Tbsp. of olive oil, ¼ cup of water, and a large pinch each of sugar, salt and pepper.

Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.

Suggested pairing: Robust, dark-fruited Cabernet Sauvignon.