Beef stew rewards patience more than technique, but a few French habits make the difference between good and remarkable. Here Jacques Pépin makes a comforting French-style beef stew, building flavor the traditional way: browning the meat hard, deglazing, and letting the wine and aromatics do slow work.
Notice the cut of beef he chooses. Well-marbled, collagen-rich cuts turn silky over a long braise, while lean cuts just dry out.
