Chef notes
I love this recipe because it is one of the first recipes I had to make on my own at cooking school. It comes from a region I love. where food is hearty, straightforward and uses what is local: pinot noir, beef and vegetables. I think wine does magic in cooking, brings such refined yet comforting flavors, and French cooking uses it a lot with purpose.
Technique tips: Add a buttered piece of parchment on top of the stew before placing the lid to keep the pieces of meat sticking out from drying. Soak the pearl onions in warm water for easy peeling. Ask your butcher to cut the meat in pieces so that they are ready to be marinated. This should preferably be cooked in the oven, but you can also simmer it on the stove; as long as it is covered and slowly cooking, you'll get a beautiful stew.
Swap options: You can use chuck, flat-iron, short ribs, brisket, oxtail or a mix of those. If you can't find pearl onions, use cipollini or regular yellow onion and cut in quarters. Burgundy pinot noir or Beaujolais are ideal, but a pinot noir from California or Oregon will also work. Special equipment: Kitchen twine and cheesecloth.
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