Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

She adds: "The secret is to reduce the red wine first to give a lovely richness ... Start by cutting the beef into 2cm cubes, chopping the bacon into bite-sized pieces, peeling the baby shallots ...

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