Comforting French-Style Beef Stew from Jacques Pépin | KQED

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides flavor without alcohol.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef reduces fat content, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Marinate the beef in red wine and other ingredients.

Brown the beef in a pressure cooker after drying it with a paper towel.

Prepare the marinade mixture with carrots, onions, garlic, herbs, soy sauce, vinegars, and red wine.

If in a hurry, boil the marinade and pour it hot over the meat; otherwise, marinate cold overnight or up to a couple of days.

Remove the fat and silver skin from the beef before marinating.

Seal the marinated beef with plastic wrap to prevent oxidation.

Brown the meat in the pressure cooker until nicely seared.

Close the pressure cooker and follow the manufacturer's instructions for cooking and depressurizing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens