This recipe is a timeless classic by Julia Child that all lovers of French food should know about! If you love beef stew, you are going to love this one. Did I mention it uses a bottle of red wine and is made in the crockpot?! I mean seriously, I don't think it can get any better. Now, this is a super delicious and flavorful meal that was originally meant to require several hours of prepping and baking in a dutch oven- so it does require a *little* bit of up front prep. But trust me when I say, it WILL be worth it in the end. This rich meal may feel indulgent but is actually pretty healthy! It is low carb if forgoing the potatoes and can be dairy free so its completely guilt free. The meat is out of this world tender and the red wine gravy? So. Delicious. Doesn't the saying go "a bottle of wine a day will keep the doctor away?" You are going to want to make this one ASAP!
Serves: 4-6
Ingredients:
3 lbs meat (You'll want to use a cut such as chuck roast or brisket with the fat trimmed), cubed into 1-inch pieces (You could also sub venison here if desired!)
6 ounces (about 5 pieces) bacon, roughly chopped
1 large onion, chopped
6 cloves garlic, mined (keep 2 separate)
4 medium carrots, peeled and chopped into 1/2 inch slices
2 pinches coarse salt
3 to 4 rounds ground pepper
2 tbsp arrowroot starch (or flour if not GF)
1 bottle red wine (Chianti or merlot)
2 cups beef stock
2 tbsp tomato paste
1 tsp fresh or dried thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 bay leaves
1.5 cups fresh mushrooms, chopped largely
2 tbsp butter (or oil if dairy free)
Note:
Gluten free
Dairy free (sub EVOO for butter)
Directions:
In a large skillet, sauté the bacon over medium heat in a tbsp of EVOO for 3 to 5 minutes until browned. Transfer to crockpot bowl and leave bacon grease in pan.
Pat the beef dry and sear in pan in batches, turning so that all sides are browned. Place in the crockpot bowl with bacon.
Add in the onions, carrots, salt and pepper. Mix together well.
Pour the wine into the pan. Use a wooden spoon or spatula to scrap off the browned bits from the beef. Let simmer for 4 to 5 minutes and then whisk in the arrowroot starch or flour. Let it reduce and thicken slightly. Pour into the crockpot bowl. Add the tomato paste, stock, garlic (4 cloves worth), and herbs. Stir together until well incorporated.
Cook on low for 8 hours or high for 6 hours.
When almost finished, heat the butter in a pan (you can use the same one as before). Sauté the remaining two cloves of garlic until fragrant, about a minute. Add in the mushrooms and sauté until tender, about 5 minutes. Add into the stew and stir well.
Optional step: Prepare your base if desired. We used mashed cauliflower and it was absolutely delicious! See the previous post here for this recipe. You could also you roasted or mashed potatoes here, totally up to you!
Plate your food and garnish with parsley. And pour yourself a glass of red wine for good measure! You deserve it for making a master meal with barely lifting a finger all day. :)
French food was by far one of my favorite things about Paris. I miss it. I miss traveling to other parts of the world and trying all kinds of food- I think I truly took it for granted during the pre-pandemic time. I will be sure not to make that mistake again! So for now, I will have to settle for staying at home and recreating dishes I wish I could eat sitting at a cafe on the streets of Paris. Or on the cliffs of Italy. I could go on. I may not be a master French cook but this dish sure made me feel like one and it will make you feel like one too! It is super simple and will be sure to impress your dinner guests or special date. So get to cooking and channeling your inner Julia Child! Until next time, Cheers & au revoir!
Magen Check
I should of tried this before i left! I will next time. Looks amazing!