Description
A classic and hearty beef stew recipe by Julia Child, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup frozen peas
Instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, toss the beef cubes with flour until well coated.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef in batches, browning on all sides. Remove and set aside.
- Add the onions, carrots, and garlic to the pot, sautéing until softened.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef back to the pot along with the beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a simmer, then cover and transfer to the oven.
- Bake for 2 to 2.5 hours, until the beef is tender.
- Stir in the frozen peas before serving.
Notes
- For a richer flavor, use a full-bodied red wine.
- This stew can be made a day in advance and tastes even better the next day.
- Serve with crusty bread or over mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg