Julia Child's Best Beef Stew

 

Julia Child’s Classic Beef Stew (Boeuf Bourguignon style)

Ingredients (Serves four–6)

three lbs (1.3 kg) pork chuck, cut into 2-inch cubes

Salt and freshly floor black pepper

three tbsp vegetable oil or clarified butter

1 big onion, sliced

2 carrots, sliced into rounds

2 cloves garlic, minced

2 tbsp flour

3 cups purple wine (Burgundy or other dry purple wine)

2–three cups beef inventory (enough to cover the meat)

1 tbsp tomato paste

1 bouquet garni (parsley, thyme, bay leaf tied together)

12–15 small pearl onions, peeled

8 oz. (225 g) button mushrooms, wiped clean and sliced

2 tbsp butter (for sautéing mushrooms and onions)

Fresh parsley, chopped, for garnish

Instructions

1. Prep the Beef:

Pat the beef cubes dry with paper towels (this facilitates them brown properly).

Season generously with salt and pepper.

2. Brown the Meat:

Heat oil in a heavy-bottomed pot or Dutch oven over medium-excessive warmth.

Brown the pork in batches, making sure each piece gets a nice crust. Remove and set apart.

3. Cook Aromatics:

In the identical pot, sauté sliced onions and carrots till lightly browned.

Add garlic and prepare dinner for 30 seconds extra.

4. Add Flour:

 Sprinkle the flour over the vegetables and stir to coat flippantly. This will help thicken the stew.

Cook for 1–2 minutes to put off the uncooked flour taste.

5. Deglaze & Build Flavor:

Slowly pour within the red wine, scraping up browned bits from the lowest of the pot.

Return the beef to the pot.

Add sufficient pork stock to just cowl the meat and veggies.

Stir in tomato paste and add the bouquet garni.

6. Simmer Slowly:

Bring to a boil, then lessen warmness to very low.

Cover and simmer lightly for two–3 hours, or until beef is fork-soft. Stir from time to time.

7. Prepare Mushrooms & Pearl Onions:

In a separate pan, melt butter and sauté pearl onions and mushrooms till gently browned.

8. Finish the Stew:

About 20–30 minutes earlier than serving, add the sautéed mushrooms and onions to the stew.

Adjust seasoning with salt and pepper. Remove bouquet garni earlier than serving.

9. Serve:

Garnish with clean parsley.

Perfect with crusty bread, mashed potatoes, or buttered noodles.

Tips from Julia Child:

Browning the pork well is key—don’t overcrowd the pan.

Slow cooking at low warmth develops deep taste; patience is important.

Using top-best wine makes a massive difference—it must be a wine you’d enjoy drinking.