Imen Dridi Julia Child’s Beef Meat Stew is made with tender beef, onions, carrots, garlic, tomatoes, thyme, bay leaves, red wine vinegar, olive oil, stock, and seasonings, slow-cooked for 2 hours and 30 minutes to perfection.
Try More Julia Child Recipes:
🤎 Why You’ll Love This Beef Meat Stew Recipe:
- Tender, succulent beef infused with aromatic herbs and vegetables.
- Deep, complex flavors developed through slow cooking.
- Versatile – perfect for cozy family dinners or elegant entertaining.
- Make-ahead convenience – marinate overnight for easy preparation the next day.
❓ What Is Julia Child’s Beef Meat Stew Recipe?
Julia Child Beef Meat Stew is a classic French dish featuring tender beef marinated in herbs, onions, carrots, garlic, and red wine vinegar, slow-cooked with tomatoes, thyme, bay leaves, and stock.
🥩 Julia Child Beef Meat Stew Ingredients
- 3 pounds trimmed boneless stewing beef, cut into 1 1/2-inch chunks
- 1 tablespoon fine sea salt
- 1 teaspoon crushed black peppercorns
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 3 cups thinly sliced onions
- 1 1/2 cups thinly sliced carrots
- 4 large garlic cloves, peeled and smashed
- 1/4 cup plus 1 tablespoon olive oil
- 3 tablespoons red wine vinegar
- 4 chopped fresh Italian plum tomatoes
- 2 bay leaves
- 1/4 cup water
- 1 cup strong beef stock or broth, plus more as needed
- Red wine, such as Chianti or Zinfandel
- All-purpose flour as needed (optional)
🥘 How To Make Julia Child Beef Meat Stew
- Marinate the beef for at least eight hours, preferably overnight, in a mixture of salt, pepper, thyme, garlic, carrots, onions, olive oil, and red wine vinegar.
- Remove excess moisture from the beef, brown it in stages, and then add the cooked marinated veggies, tomatoes, and bay leaves to a bowl.
- Pour water into the pan to deglaze it, scrape out any brown pieces, and then pour the beef, beef stock, and red wine on top. Keep in the fridge overnight.
- Cook the stew until it reaches a simmer, then place it in an oven preheated to 300°F and cook for approximately 2 1/2 hours, or until beef is fork-tender.
- Drain, put in the fridge for the night, remove any excess fat, and then heat through.
- Assign seasonings to the strained cooking liquid in a saucepan after tasting it.
- Pour sauce over stew, thicken with slurry if needed, and simmer until ready to serve.
💭 Recipe Tips
- Pat dry the marinated beef before browning to achieve a perfect sear.
- Brown the beef in batches for even cooking and caramelization.
- Deglaze the pan with water to scrape up flavorful browned bits before adding liquids.
- Adjust the thickness of the sauce with a flour slurry if desired, for a velvety texture.
🥗 What To Serve With Beef Meat Stew?
Serve Beef Meat Stew with cloverleaf rolls, apple-cranberry salad, goat cheese mashed potatoes, southern skillet cornbread, roasted brussels sprouts, garlic bread, Tennessee onions, twice-baked potatoes, mac and cheese, and cauliflower casserole.
🎚 How To Store Leftovers Beef Meat Stew?
- In The Fridge: Keep cooled leftover beef meat stew in a sealed container for 3 to 4 days.
- In The Freezer: Freeze leftover beef meat stew in a freezer-safe container for up to 4 months.
🥵 How To Reheat Leftovers Beef Meat Stew?
- Stove: Reheat leftover beef meat gently in a saucepan for 10 minutes over medium-low heat, stirring occasionally until heated.
- Microwave: Transfer leftover beef meat stew to a microwave-safe dish covered with a damp paper towel and heat in 2-minute intervals until warmed.
FAQs
What kind of meat do you use in beef stew?
Chuck meat, specifically chuck roast or stewing beef, is commonly used in beef stew for its rich flavor and tender texture.
What happens if you don’t brown beef meat stew?
If you don’t brown the beef for stew, the dish may lack depth of flavor and the sauce might be less rich.
Can you overcook beef meat stew?
Yes, overcooking beef meat stew can result in tough meat and mushy vegetables, diminishing the dish’s flavor and texture.
How do you thicken beef meat stew?
To thicken beef stew, coat meat in flour before browning, or create a flour slurry to add during cooking for a thicker consistency.
Try More Julia Child Recipes:
Julia Childs Beef Meat Stew Nutrition Facts
- Calories 162
- Total Fat 5.8g
- Saturated Fat 2.4g
- Trans Fat 0.3g
- Cholesterol 84mg
- Sodium 57mg
- Potassium 271.2mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 28g
Julia Child Beef Meat Stew
Description
Julia Child’s Beef Meat Stew is made with tender beef, onions, carrots, garlic, tomatoes, thyme, bay leaves, red wine vinegar, olive oil, stock, and seasonings, slow-cooked for 2 hours and 30 minutes to perfection.
Ingredients
Instructions
- Marinate the beef for at least eight hours, preferably overnight, in a mixture of salt, pepper, thyme, garlic, carrots, onions, olive oil, and red wine vinegar.
- Remove excess moisture from the beef, brown it in stages, and then add the cooked marinated veggies, tomatoes, and bay leaves to a bowl.
- Pour water into the pan to deglaze it, scrape out any brown pieces, and then pour the beef, beef stock, and red wine on top. Keep in the fridge overnight.
- Cook the stew until it reaches a simmer, then place it in an oven preheated to 300°F and cook for approximately 2 1/2 hours, or until beef is fork-tender.
- Drain, put in the fridge for the night, remove any excess fat, and then heat through.
- Assign seasonings to the strained cooking liquid in a saucepan after tasting it.
- Pour sauce over stew, thicken with slurry if needed, and simmer until ready to serve.
Notes
- Pat dry the marinated beef before browning to achieve a perfect sear.
Brown the beef in batches for even cooking and caramelization.
Deglaze the pan with water to scrape up flavorful browned bits before adding liquids.
Adjust the thickness of the sauce with a flour slurry if desired, for a velvety texture.
