Julia Child’s Most Addictive Beef Dish

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Slice one onion and one or two carrots depending on size.

Go to the butcher shop to buy 3 lbs of Chuck tail beef.

Cut the beef into 2-inch cubes, leaving some fat on.

Pat the beef dry and cut 6 oz of thick bacon into chunks.

Simmer the bacon in a pot of water for 10 minutes.

After simmering, dry the bacon with a towel and sauté it in oil for 2-3 minutes until lightly browned, then set aside.

Sear the beef in the same pot until brown on all sides, doing this in batches.

Sauté the sliced vegetables in the same pot until browned, then pour out the grease.

Return the beef and bacon to the pot, add salt and pepper, and sprinkle 2 tbsp of flour over the beef, tossing to coat.

Preheat the oven to 450F and bake for 4 minutes, then toss and bake for another 4 minutes.

Add 750 ml of red wine, 2-3 cups of beef broth, 1 tbsp of tomato paste, 2 cloves of crushed garlic, 1/2 tsp of thyme, and 1 bay leaf to the pot and mix well.

Cover the pot and place it in the lower third of the oven preheated to 325F, baking for 3-4 hours.

Peel 18-24 pearl onions, which takes about half an hour.

In a separate pan, add oil and 1.5 tbsp of butter over medium heat, then add the pearl onions and cook for 10 minutes until browned.

Pour in half a cup of beef broth and season to taste, then prepare a medium herb bouquet with 4 parsley sprigs, 1/4 tsp of thyme, and half a bay leaf, tying it in cheesecloth and adding it to the onions.

In another pan, heat 1 tbsp of oil and 2 tbsp of butter on high heat for sautéing 1 lb of mushrooms, adding them in batches to avoid overcrowding, and tossing for 5 minutes until cooked.

After 3 hours, strain the liquid from the beef mixture into a saucepan, returning the beef, bacon, and veggies back into the pot.

Skim the fat off the sauce and let it simmer until thick enough to lightly coat a spoon.

Assemble the dish by adding the mushrooms and onions back in, pouring the sauce over it, and garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens