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2/10/20
Beef Stew in Red Wine Sauce
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-flavored sauce.
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