Description
This iconic French beef stew features tender beef braised in red wine with mushrooms, pearl onions, and bacon—just like Julia Child’s timeless recipe.
Ingredients
6 ounces bacon, cut into lardons
3 pounds beef chuck, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
3 cups red wine (preferably Burgundy)
2½ to 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
½ teaspoon thyme
18 to 24 small pearl onions
1 pound fresh mushrooms, quartered
Butter (for sautéing onions and mushrooms)
Instructions
Preheat oven to 450°F (230°C).
In a Dutch oven, sauté bacon until browned. Remove and set aside.
Pat beef dry and sear in bacon fat until browned on all sides. Remove and set aside.
Sauté carrot and onion in the same fat until softened.
Return beef and bacon to pot. Season with salt and pepper. Sprinkle with flour and toss to coat.
Place uncovered in oven for 4 minutes. Toss meat and return for another 4 minutes.
Reduce oven to 325°F (160°C).
Add wine, enough stock to barely cover meat, tomato paste, garlic, bay leaf, and thyme. Bring to a simmer on stovetop.
Cover and transfer to oven. Braise for 2½ to 3 hours until meat is fork-tender.
Meanwhile, sauté pearl onions in butter until browned. Add a splash of stock and simmer until tender.
Sauté mushrooms in butter until browned.
Add onions and mushrooms to the stew. Simmer for 15 minutes.
Skim fat, adjust seasoning, and serve.
Notes
Use beef chuck for the best texture after long braising.
Pinot Noir or Côtes du Rhône can replace Burgundy wine.
Fresh herbs like rosemary or parsley can enhance flavor.
Serve over mashed potatoes, egg noodles, or crusty bread.
Frozen pearl onions are a convenient alternative—thaw before sautéing.
- Prep Time: 30 minutes
- Cook Time: 3½ hours
- Category: Main Course
- Method: Braised / Oven-Baked
- Cuisine: French
