Julia Child Beef Meat Stew

This easy Julia Child Beef Meat Stew is a classic French stew featuring tender beef simmered in red wine, enriched with aromatic herbs and vegetables. Perfect for a hearty dinner, it combines simple ingredients to create a rich, flavorful dish that’s sure to impress.

Ingredients Needed

• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in halfFresh chopped parsley, for serving (optional)

How To Make Beef Meat Stew

1. Preheat the Oven: Set your oven to 325°F (163°C) and position a rack in the lower middle.
2. Prepare the Beef: Pat the beef dry and season with salt and pepper.
3. Brown the Beef: In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, adding 1 tablespoon of oil for each batch. Each batch should take about 5 minutes. Transfer the browned beef to a plate and set aside.
4. Sauté Aromatics: In the same pot, add the onions and garlic. Cook, stirring and scraping up any browned bits from the bottom, for about 5 minutes.
5. Add Vinegar and Tomato Paste: Stir in the balsamic vinegar and cook for 1 minute. Then, add the tomato paste and cook for another minute.
6. Combine Ingredients: Return the browned beef to the pot. Sprinkle with flour and stir until the flour is dissolved, about 1-2 minutes.
7. Add Liquids and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir to combine and bring to a boil.
8. Braise: Cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2 hours.
9. Add Vegetables: Remove the pot from the oven. Add the carrots and potatoes. Cover and return to the oven for an additional hour, or until the vegetables are tender and the broth has thickened.
10. Final Touches: Discard the bay leaf. Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley if desired.

Recipe Tips

• Choose the Right Cut of Beef: Opt for cuts like chuck roast or brisket, which are ideal for slow cooking and become tender over time.
• Use Quality Red Wine: Select a dry red wine, such as Pinot Noir or Burgundy, to enhance the stew’s flavor.
• Brown the Meat Properly: Sear the beef in batches without overcrowding the pan to develop a rich, savory flavor.
• Deglaze with Wine: After browning the meat, pour in some wine to lift the flavorful bits stuck to the pan, adding depth to the sauce.
• Simmer Slowly: Cook the stew on low heat for several hours to allow the flavors to meld and the meat to become tender.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftovers beef meat stew to an airtight container and place it in the refrigerator. It can be stored for up to 3 to 4 days.
• Freeze: Place leftovers beef meat stew in a freezer-safe container or heavy-duty freezer bag. Label the container with the date and freeze for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it on the stove over low heat, adding a splash of broth or wine to restore moisture. 
• Reheating: To reheat leftovers beef meat stew, gently warm it on the stovetop over medium-low heat for 5 minutes, stirring occasionally and adding a splash of broth or wine to maintain moisture.

Nutrition Fact

Serving Size: 1 serving (approximately 350 grams)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 40g

More Julia Child Recipes:

• Julia Child Meatloaf Recipe
• Julia Child Rack Of Lamb
• Julia Child Leg Of Lamb
• Julia Child Steak Diane
• Julia Child Beef Meat Stew

Julia Child Beef Meat Stew

Author: Hamdi Saidani Cooking Method:Braising Cuisine:American Courses:Julia Child Recipe Keys: J Julia Child Beef Meat Stew

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This easy Julia Child Beef Meat Stew is a classic French stew featuring tender beef simmered in red wine, enriched with aromatic herbs and vegetables. Perfect for a hearty dinner, it combines simple ingredients to create a rich, flavorful dish that’s sure to impress.

Ingredients

• 2 teaspoons salt
  
• 1 teaspoon freshly ground black pepper
  
• 3 tablespoons olive oil
  
• 2 medium yellow onions, cut into 1-inch chunks
  
• 7 cloves garlic, peeled and smashed
  
• 2 tablespoons balsamic vinegar
  
• 1½ tablespoons tomato paste
  
• ¼ cup all-purpose flour
  
• 2 cups dry red wine
  
• 2 cups beef broth
  
• 2 cups water
  
• 1 bay leaf½ teaspoon dried thyme
  
• 1½ teaspoons sugar
  
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  
• 1 pound small white boiling potatoes (baby yukons), cut in halfFresh chopped parsley, for serving (optional)

Instructions

1. Preheat the Oven: Set your oven to 325°F (163°C) and position a rack in the lower middle.
   
2. Prepare the Beef: Pat the beef dry and season with salt and pepper.
   
3. Brown the Beef: In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, adding 1 tablespoon of oil for each batch. Each batch should take about 5 minutes. Transfer the browned beef to a plate and set aside.
   
4. Sauté Aromatics: In the same pot, add the onions and garlic. Cook, stirring and scraping up any browned bits from the bottom, for about 5 minutes.
   
5. Add Vinegar and Tomato Paste: Stir in the balsamic vinegar and cook for 1 minute. Then, add the tomato paste and cook for another minute.
   
6. Combine Ingredients: Return the browned beef to the pot. Sprinkle with flour and stir until the flour is dissolved, about 1-2 minutes.
   
7. Add Liquids and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir to combine and bring to a boil.
   
8. Braise: Cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2 hours.
   
9. Add Vegetables: Remove the pot from the oven. Add the carrots and potatoes. Cover and return to the oven for an additional hour, or until the vegetables are tender and the broth has thickened.
10. Final Touches: Discard the bay leaf. Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley if desired.

Notes

• Choose the Right Cut of Beef: Opt for cuts like chuck roast or brisket, which are ideal for slow cooking and become tender over time.
• Use Quality Red Wine: Select a dry red wine, such as Pinot Noir or Burgundy, to enhance the stew’s flavor.
• Brown the Meat Properly: Sear the beef in batches without overcrowding the pan to develop a rich, savory flavor.
• Deglaze with Wine: After browning the meat, pour in some wine to lift the flavorful bits stuck to the pan, adding depth to the sauce.
• Simmer Slowly: Cook the stew on low heat for several hours to allow the flavors to meld and the meat to become tender.

Keywords:Julia Child Beef Meat Stew