Well, winter is officially here and that is why I decided to make this recipe. Nothing beats stew on a cold night and Julia Child knows how to cook it up with this one. I’m not going to lie to you, this has got to be one of the most step-by-step recipes I have ever had to follow but, it was fun and it was well worth it in the end. Now let us get it to it, shall we?

Thick Cut Bacon

This recipe requires thick cut bacon and trust me, you do not want to miss this step. I grabbed about five bacon strips and cubed them and added them to boiling water and allowed it to boil for 2-3 minutes. This process helps preserve the fat but gets rid of any flavours the bacon came with.
Next, drain the water and pat the bacon dry; adding damp/wet meat eliminates it from frying and darkening to perfection. Using the same pot, add a little bit of oil and saute your garlic and onions and add your bacon. After cooking the ingredients take the bacon and onions out of the pot but preserve the oil left behind to cook the stew meat. Next, add the stew meat into the pot; add about a tablespoon of flour to the meat to coat it. Afterwards, add your carrots and potatoes into the pot of meat followed by the bacon and onions.
Here is the fun part, add two cups of beef stock and two cups of red wine, then stir. Add two bay leaves and a bunch of Thyme and allow to simmer for 20 minutes before putting into the oven at 400 degrees for two hours.
In the meantime, use a saucepan and add in two tablespoons of butter followed by your pearl onions and season with salt and pepper. After the onions turn colour add in your ¼ cup beef stock and let simmer on low heat. (Optional), repeat this process with mushrooms.
After two hours, your Boeuf stew should be tender and the soup should have glazed your meat and vegetables, take out and lay the onions and mushroom overtop and serve immediately.
Have it with some french bread,
Good luck!


Thick cut bacon
Beef Stew Meat
2 Basil Leaves
1 Onions,  2 Carrots, 4 Garlic Cloves
1 Russet Potato, A Bunch of Pearl Onions, Mushrooms
Wet Ingredients:
3 Cups of Beef Stock
2 Cups of Red Wine

Hopefully after all that wonderful grief, you’ll have something that looks a little bit like this.

Rand Hantoosh

Author Rand Hantoosh

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