Classics

Food & Wine decided to celebrate some famous chefs from the past (Julia Child) and present (Jacques Pepin.) 

Pepin makes his mother's Beef Stew in Red Wine Sauce which calls for a bottle of dry red wine!  Having watched him doing his television show, I have often noted his prediliction for a glass of wine while working... This is a wonderful cold weather dish - the aroma tantalizes and the oven helps heat the house. 

BEEF STEW IN RED WINE SAUCE ("sauce - HAH!)
1 T sweet butter
2 T olive oil
2 lbs. trimmed flatiron steak or chuck cut into 8 pieces.
salt and pepper to taste
     Star the butter and 1 T oil heating in a sturdy metal casserole dish, tuck in the pieces of beef and add salt and pepper to taste.  Start cooking and browning the meat over moderately high heat. 

1 cup finely-chopped onion
1 T finely-chopped garlic
1 T all-purpose flour
1 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
1 5-oz. piece of pancetta (or equivalent bacon)
15 pearl onions
15 baby carrots, peeled
15 cremini mushrooms
pinch of sugar
chopped fresh parsley for garnish

Add the onions and garlic and cook until the onion has softened.  Add the flour and stir.
Add the bottle of wine and dry seasonings and stir.  Put the lid on and cook the meat in the oven for 1 1/2 hours.

While that's going on, put the pancetta in a pot with two cups of water and simmer it for 30 minutes, then take it out, drain it and let it cool and then cut it into lardons. (Strips of bacon fat.)

In a big skillet, combine the lardons, pearl onions, carrots and mushrooms.  Add the other T olive oil and a 1/4 cup of water and the sugar.   Cover and cook for 15 minutes or until most of the water is gone.  Then take off the pan lid and cook on high until the veggies are nicely browned.  

To serve, stir in some of the vegetables but use the rest on the top of the meat as a kind of Big Garnish.  Sprinkle with parsley and serve.