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Jacques Pépin's French Stew | KQED

Jacques Pépin shares his recipe for a hearty daube du beef country stew inspired by the French city of Arles, where Van Gogh made many of his most beloved paintings. The thickening agent for this stew is made with hazelnuts, bread, parsely, and garlic. Jacques uses garden-fresh vegetables including zucchini, squash, tomato, and plenty of garlic in a visually appealing side dish of zucchini fans. For dessert, Jacques prepares a goblet of fruit, black currant syrup, creme de cassis, and Swiss wine. In This Episode: 00:00: 1:00 Jacques Pepin's beef stew recipe 2:23 Prepping vegetables for beef stew 5:18 How to make a thickening agent using hazelnut, bread, parsley, and garlic. 8:52 Zucchini fan recipe 14:40 How to make garlic puree by hand 17:04 Creme de Cassis dessert Today's Gourmet with Jacques Pépin - Full episode Season 3, Episode 302, 1994. Homage to Van Gogh Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf.... #jacquespepin​​​​​​​ #stew #recipes About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters. The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​ Subscribe to ‪@KQEDFood‬ to watch more food videos.