This classic French beef stew, made famous by Julia Child, is slow-cooked in red wine with tender beef, mushrooms, onions, and herbs. It’s rich, flavorful, and the perfect comfort dish!
Ingredients:
For the Beef Stew:
- 3 lbs beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 6 oz bacon, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 3 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 2 bay leaves
For the Mushrooms & Onions:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz mushrooms, quartered
- 12 small pearl onions, peeled
For Serving:
- Fresh parsley, chopped
- Crusty bread or mashed potatoes
Instructions:
1. Prepare the Beef:
- Preheat oven to 325°F (163°C).
- Pat beef dry and season with salt & black pepper.
2. Brown the Bacon & Beef:
- In a Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add olive oil and brown beef cubes on all sides. Remove and set aside.
3. Sauté the Vegetables & Make the Base:
- Add carrots and chopped onions to the pot, cooking for 3-4 minutes until softened.
- Stir in flour, cooking for 1 minute until slightly golden.
- Return the beef and bacon to the pot. Stir in red wine, beef broth, tomato paste, garlic, thyme, and bay leaves.
4. Slow Cook the Stew:
- Cover and place in the preheated oven for 2 ½ to 3 hours, stirring occasionally.
5. Cook the Mushrooms & Pearl Onions:
- In a skillet, heat butter and olive oil over medium heat.
- Sauté mushrooms for 5 minutes until browned. Remove and set aside.
- In the same skillet, cook pearl onions until golden brown and tender.
6. Finish & Serve:
- Remove the stew from the oven and stir in the mushrooms and onions. Simmer for 10 more minutes.
- Garnish with chopped parsley and serve hot with mashed potatoes or crusty bread.
Tips:
- Use good-quality red wine for the best flavor.
- For extra depth, add a splash of brandy or Cognac.
- Let the stew sit overnight—it tastes even better the next day!
