Serves 8
240 min
Julia Child's Best Beef Stew
Recipe GLPR1b0330b90a19af
A classic French-inspired beef stew featuring tender chunks of beef braised low and slow with aromatic vegetables, rich beef stock, and red wine. This rustic dish is deeply flavorful, with caramelized beef, sweet carrots and onions, and a silky, savory sauce. Perfect for feeding a crowd and even better the next day.
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Ingredients
3 pounds trimmed boneless beef chuck, cut into 1½-inch chunks
1 tablespoon fine sea salt
1 teaspoon crushed black peppercorns
2 fresh thyme sprigs or ½ teaspoon dried thyme
3 cups thinly sliced onions
1½ cups thinly sliced carrots
4 large garlic cloves, peeled and smashed
¼ cup plus 1 tablespoon olive oil, divided
1 cup robust red wine, such as Chianti or Zinfandel
3 tablespoons red wine vinegar
4 fresh Italian plum tomatoes, chopped, or 1 cup canned crushed tomatoes
2 bay leaves
1 cup beef stock or broth, plus more as needed
¼ cup water
2 tablespoons all-purpose flour (optional, for thickening)
Directions
Pat the beef chunks dry with paper towels. Season generously with salt and crushed black pepper, coating all sides evenly.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 3–4 minutes per side. Transfer the browned beef to a plate and set aside.
Add the remaining 3 tablespoons of oil to the pot. Reduce heat to medium and add the sliced onions and carrots. Stir frequently and cook until the vegetables are softened and beginning to caramelize, about 8–10 minutes.
Add the smashed garlic cloves and thyme sprigs (or dried thyme) to the pot. Stir and cook for about 1 minute until fragrant.
Pour in the red wine vinegar and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the chopped tomatoes and bay leaves, stirring to combine.
Pour in the red wine and bring to a simmer, stirring occasionally. Add the beef stock and water, then return the browned beef to the pot along with any accumulated juices.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and braise in the oven at 325°F for 2½ to 3 hours, or on the stovetop over very low heat, stirring occasionally, until the beef is fork-tender.
Remove from heat and discard the bay leaves and thyme sprigs. If desired, mix the flour with a small amount of cold water to form a paste (beurre manié), then whisk it into the stew to thicken the sauce slightly. Simmer for 2–3 more minutes if thickening.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
