This ‘beef stew’ recipe has become a new favorite. It is based on Julia Child’s recipe from The French Chef Cookbook, with nuances that fit our taste and style. The stew is best begun the day before so that the flavors develop overnight. The key, as with any stew meat, is low and slow; this is another patience project.
Remember to use wine that is of the quality you would drink. If you don’t like the taste when drinking it, you won’t like it in the stew. Make sure to buy and extra bottle since this stew generally takes 2 thirsty days to prepare.
Julia’s original recipe uses multiple pans for the process. Ken uses the same Crueset heavy pot for all steps of the process, building the flavors one within the others.
- 6 ounces bacon
- 3 cups full-bodied, young red wine
- 4 cups beef stock (approx. 1 32 ounce carton beef stock)
- 1 Tb tomato paste
- 2 to 3 cloves mashed garlic
- 1 lb. mushrooms, quartered
- ½ tsp thyme (several fresh sprigs)
- 1 bay leaf
- 1 T butter, softened + 3 T butter, melted
- 3 T flour