Beef stew braised in red wine with mushrooms, bacon, and small onions. Julia Child's famous French stew.
Ingredients
Scale
Measurement units
- 3 lb beef chuck, cut into 2-inch cubes
- 1 bottle Burgundy or Pinot Noir
- 8 oz thick-cut bacon, cubed
- 1 lb pearl onions, peeled
- 1 lb cremini mushrooms, quartered
- 3 whole carrots, sliced
- 1 large onion, diced
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 2 cup beef broth
- 3 tbsp flour
- 6 sprigs fresh thyme
- 2 whole bay leaves
- 3 tbsp butter
- ¼ cup fresh parsley
Ingredients
Scale
Measurement units
- 3 lb beef chuck, cut into 2-inch cubes
- 1 bottle Burgundy or Pinot Noir
- 8 oz thick-cut bacon, cubed
- 1 lb pearl onions, peeled
- 1 lb cremini mushrooms, quartered
- 3 whole carrots, sliced
- 1 large onion, diced
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 2 cup beef broth
- 3 tbsp flour
- 6 sprigs fresh thyme
- 2 whole bay leaves
- 3 tbsp butter
- ¼ cup fresh parsley
Instructions
Brown the beef and aromatics
Pat beef dry. Brown in batches in Dutch oven. Set aside. Cook lardons until crispy. Add onion, carrots, garlic. Cook 5 minutes. Add tomato paste.
Equipment
- Dutch oven
Ingredients
- beef (3 lb)
- lardons (8 oz)
- onion (1 large)
- carrots (3 whole)
- garlic (4 cloves)
- tomato paste (2 tbsp)
Braise until tender
Sprinkle flour, stir 2 minutes. Add wine and broth. Return beef with thyme and bay leaves. Cover, braise at 325°F for 2.5-3 hours until fork-tender.
Equipment
- Dutch oven
Ingredients
- flour (3 tbsp)
- wine (1 bottle)
- broth (2 cup)
- thyme (6 sprigs)
- bay (2 whole)
Finish the garnish
Sauté pearl onions in butter until golden. Sauté mushrooms. Add to stew last 30 minutes. Garnish with parsley.
Ingredients
- pearl onions (1 lb)
- mushrooms (1 lb)
- butter (3 tbsp)
- parsley (¼ cup)
Before you cook
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