Our ultimate beef stew becomes even more delicious when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. Photo by Jeff Coulson.
Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
PD's Old-Time Cast Iron Dutch Oven Beef Stew _ You're probably wondering what the "PD" means. That would be referring to Paula Deen. I took her recipe for Old-Time Beef Stew & adapted it to my family's preferences. So, grab your Dutch oven & get to work. You'll be chowing down on some darn good stew in no time!