Delicious! Although I did make some changes. I was hesitant to use such an expensive cut of meat for stew, so my butcher suggested sirloin steak. While not as tender, it is very flavorful. Have your butcher cut up the meat for you - so much easier! I also used beef broth (about 1 cup) and thickened it with cornstarch. I also used red wine instead of white. Just my own little twist on this fabulous recipe!
Amazing! This is word-for-word out of Jacque Pepin's cookbook! Well, he calls it Instant Beef Stew... But it is truly good!
When I came upon this recipe, I really didn't think it could be as good as the other reviewers were making it out to be. I have to say I was very pleasantly surprised. I used beef tenderloin and omitted the peas (because I didn't have any on hand) but the flavors were fabulous. Thanks very much for posting this recipe.
I found this recipe in Jacques Pepin's 2004 cookbook called Fast Food My Way. It is delicious and offers a whole new technique for making beef stew. My potatoes and carrots needed a bit longer than 8 minutes to get tender, but it's true that they will continue to "cook" after they're removed from the heat (covered.) I used boneless sirloin in place of beef tenderloin, and it worked great. You really have to go with a good, tender cut of beef for this recipe to succeed, since it comes together quickly. Everyone enjoyed this. It wasn't very "saucy" but it was satisfying, particularly if you don't want a beef stew in tomato sauce. Jacques comes up with another winner!
This is really simple and want to make it soon. I'll tell you how it works on my version.
This was a big hit! Since I had some especially nice baking potatoes I served those on the side and omitted potatoes from the stew. I didn't have any wine or broth on hand so I used a commercial demi-glace product for the sauce. Yum! In future I will probably up the amount of the veggies a bit. My family tends to eat around the vegetables but they gobbled them eagerly in this!
My husband, who doesn't like stew, loves this. The flavors of the vegetables are wonderful and fresh. I make this every couple of weeks, using whatever vegetables looked good at the store and often using up leftover veggies...steamed asparagus, green beans, cherry tomatoes. It's always been delicious.
Hi Bec, we love this stew! I always make it with beef tenderloin. I sometimes add a few more mushrooms and increase the amount of onions but otherwise, I make it just as posted. Jacques Pepin's recipe is a real winner! Thank you for posting, Diane :=)
This is so good. We like more sauce in our stew so I used 2 cups of beef broth and 1/2 cup of Alice White Chardonnay.
This is one of my favorite beef stew recipes. I keep coming back to it & craving it. I skip the peas and use red wine in place of the white, and more of it because I prefer more sauce. I am happily surprised to find a beef stew recipe that is great and doesn't take very long to cook. Give this one a try!