Original Julia Child’s Beef Stew

There’s something about a good beef stew that makes me feel like everything’s going to be okay. It’s warm, it’s comforting, and it fills the house with the kind of smell that makes everyone wander into the kitchen asking when dinner will be ready. But not all beef stews are created equal. Some are watery, some are bland, and some just miss the mark entirely.

That’s where Julia Child comes in. Her beef stew recipe is the one I turn to when I want something that actually tastes rich and deep without being complicated. Sure, there are a few steps involved, but none of them are hard. You brown some meat, cook some bacon, add wine and cognac, and let it all simmer together until the beef is fall-apart tender. The recipe uses ingredients you can actually find at the store, and the results taste like you spent way more effort than you did.

I make this when it’s cold outside, when someone needs cheering up, or when I just want my house to smell incredible. It’s the kind of meal that makes people think you’re a better cook than you probably are.

What Kind of Beef Should I Use?

For beef stew, you’ll want to pick a cut that has good marbling and becomes tender with slow cooking. Chuck roast is probably your best bet – it’s affordable, has plenty of fat running through it, and breaks down beautifully after a few hours of braising. You can also use beef round or bottom round, though these cuts are a bit leaner so they might not be quite as rich. If you’re buying pre-cut stew meat from the store, that’ll work just fine, but try to make sure the pieces are all roughly the same size so they cook evenly. And don’t worry too much about trimming every bit of fat – that’s what gives the stew its deep flavor and helps keep the meat moist during the long cooking process.

Options for Substitutions

While Julia Child had her specific methods, this classic stew can handle a few tweaks if you need to work with what you have:

• Bacon: If you’re out of bacon, pancetta works great as a substitute. In a pinch, you can skip it entirely and just use a bit more olive oil for browning the meat, though you’ll lose some of that smoky depth.
• Cognac: Don’t feel like buying a whole bottle of Cognac? Brandy is basically the same thing. You can also use an extra ¼ cup of red wine instead, though the flavor won’t be quite as rich.
• Red wine: A dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon works well here. If you need to skip the alcohol, use beef stock with a tablespoon of red wine vinegar for acidity.
• Pearl onions: Fresh pearl onions are traditional, but frozen ones save you the hassle of peeling. You can also use cipollini onions or even shallots cut into quarters.
• Button or cremini mushrooms: Baby bella mushrooms are essentially the same as cremini. White button mushrooms work too, though they’re a bit milder in flavor.
• Fresh thyme: If you only have dried thyme, use about 1 teaspoon in place of the sprigs and ½ teaspoon for the leaves. The flavor is more concentrated when dried.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is rushing the browning process – you need to sear the beef in small batches with plenty of space between pieces, or the meat will steam instead of developing that rich, caramelized crust that adds depth to your stew.

Don’t skip deglazing the pan with Cognac and wine, as those browned bits stuck to the bottom (called fond) contain tons of flavor that will make your stew taste flat without them.

Another common error is cooking the stew at too high a temperature, which makes the beef tough – keep it at a gentle simmer (you should see just a few bubbles breaking the surface) for 2-3 hours until the meat is fork-tender.

Finally, resist the urge to add the mushrooms and pearl onions at the beginning, since they’ll turn mushy – sauté them separately near the end of cooking to maintain their texture and add a fresh element to the finished dish.

What to Serve With Beef Stew?

This hearty beef stew is practically begging for something to soak up all that rich, wine-infused gravy. Crusty French bread or a warm baguette is my go-to – just tear off chunks and dip away. If you want something more substantial, serve it over creamy mashed potatoes, buttered egg noodles, or even polished rice. A simple side salad with a light vinaigrette helps cut through the richness of the stew, or you could go with roasted green beans or glazed carrots if you want to keep things on the cozy side.

Storage Instructions

Store: This beef stew actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 4 days. The flavors really meld together overnight, so I actually prefer making it a day ahead when I’m having people over.

Freeze: Beef stew is perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in individual portions so I can grab just what I need for a quick dinner.

Reheat: Gently reheat the stew on the stovetop over medium-low heat, stirring occasionally until warmed through. You might need to add a splash of beef stock or water if it’s thickened up too much. In the microwave, heat on medium power in 2-minute intervals, stirring between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3150
• Protein: 190-215 g
• Fat: 155-180 g
• Carbohydrates: 90-110 g

Ingredients

For the beef stew:

• 1/4 cup Cognac
• black pepper to taste
• 2 bay leaves
• salt to taste
• 1 small yellow onion (quartered)
• 3 medium carrots (cut into 2-inch pieces)
• 2 garlic cloves (minced)
• 2 cups red wine (a wine you’d drink)
• 1/2 cup all-purpose flour (I use King Arthur flour)
• 2.5 lb beef stew meat (cut into 2-inch cubes)
• 2.75 cups beef stock (I prefer Kettle & Fire for rich flavor)
• 5 sprigs fresh thyme
• 1 tbsp tomato paste (for depth)
• 6 oz bacon (chopped)

For the mushroom and onion garnish:

• 1 lb button mushrooms (quartered)
• black pepper to taste
• 1/2 cup red wine
• 1 tsp fresh thyme leaves
• salt to taste
• 2 tbsp unsalted butter (room temperature)
• 1 bay leaf
• 1 tbsp olive oil
• 1 cup frozen pearl onions (thawed)

Step 1: Prepare and sear the beef and bacon

• 6 oz bacon
• 2.5 lb beef stew meat
• salt to taste
• black pepper to taste
• 1/2 cup all-purpose flour

Preheat your oven to 350°F (175°C).

In a large Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until crispy.

Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.

Pat the beef cubes dry, season generously with salt and black pepper, then dust them with all-purpose flour.

Sear the floured beef in batches in the hot bacon fat until deeply browned on all sides, ensuring not to overcrowd the pot.

I always make sure there’s enough room in the pot when browning meat to get a good crust, which adds a lot of flavor.

Step 2: Build the aromatic base and deglaze

• 3 medium carrots
• 1 small yellow onion
• 2 garlic cloves
• 1 tbsp tomato paste
• 1/4 cup Cognac

Reduce the heat in the pot to medium-low.

Add the carrots and quartered yellow onion, cooking until softened, about 5 minutes.

Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Pour in the Cognac, carefully ignite it with a long match if you’re feeling adventurous (or just let it cook down), and scrape the bottom of the pot with a wooden spoon to release any browned bits.

This deglazing step is crucial for flavor!

Step 3: Simmer and braise the stew

• 2 cups red wine
• 2.75 cups beef stock
• 5 sprigs fresh thyme
• 2 bay leaves
• salt to taste
• black pepper to taste

Return the seared beef and cooked bacon to the pot with the aromatic base.

Pour in the 2 cups of red wine and beef stock, ensuring the meat is mostly submerged.

Add the fresh thyme sprigs, bay leaves, and adjust seasoning with salt and pepper.

Bring the liquid to a gentle simmer, then cover the pot.

Transfer the covered pot to the preheated 350°F (175°C) oven and braise for 2.5 to 3 hours, or until the beef is fork-tender.

I always trust my nose and the texture of the meat more than the clock here; when it’s fall-apart tender, it’s done!

Step 4: Prepare the mushroom and pearl onion garnish

• 1 lb button mushrooms
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup frozen pearl onions
• 1/2 cup red wine
• 1 tsp fresh thyme leaves
• 1 bay leaf
• salt to taste
• black pepper to taste

While the stew is braising, prepare the mushroom and pearl onion garnish.

In a separate skillet, melt the unsalted butter with the olive oil over medium-high heat.

Add the quartered button mushrooms and cook, stirring occasionally, until they are nicely browned and tender, about 10 minutes.

Add the thawed frozen pearl onions, 1/2 cup red wine, 1 tsp fresh thyme leaves, and 1 bay leaf.

Simmer until the wine reduces and the onions are soft and glazed.

Season with salt and pepper to taste.

Step 5: Finish and serve the stew

Once the beef is tender, carefully remove the stew from the oven.

Discard the bay leaves and thyme stems; if you used fresh thyme in sprigs, remove those.

Skim any excess fat from the surface of the stew.

Stir in the prepared mushroom and pearl onion mixture.

Taste and adjust seasonings as needed.

Serve hot, garnished with fresh parsley if desired.

For the best flavor, I often find stews taste even better the next day after the flavors have had more time to meld.

Original Julia Child's Beef Stew

Delicious Original Julia Child's Beef Stew recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 3 minutes mins

Cook Time 2 hours hrs 7 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings 4

Calories 2950 kcal

Ingredients

  

For the beef stew:

• 1/4 cup Cognac
• black pepper to taste
• 2 bay leaves
• salt to taste
• 1 small yellow onion (quartered)
• 3 medium carrots (cut into 2-inch pieces)
• 2 garlic cloves (minced)
• 2 cups red wine (a wine you'd drink)
• 1/2 cup all-purpose flour (I use King Arthur flour)
• 2.5 lb beef stew meat (cut into 2-inch cubes)
• 2.75 cups beef stock (I prefer Kettle & Fire for rich flavor)
• 5 sprigs fresh thyme
• 1 tbsp tomato paste (for depth)
• 6 oz bacon (chopped)

For the mushroom and onion garnish:

• 1 lb button mushrooms (quartered)
• black pepper to taste
• 1/2 cup red wine
• 1 tsp fresh thyme leaves
• salt to taste
• 2 tbsp unsalted butter (room temperature)
• 1 bay leaf
• 1 tbsp olive oil
• 1 cup frozen pearl onions (thawed)

Instructions

 

• Preheat your oven to 350°F (175°C). In a large Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Pat the beef cubes dry, season generously with salt and black pepper, then dust them with all-purpose flour. Sear the floured beef in batches in the hot bacon fat until deeply browned on all sides, ensuring not to overcrowd the pot. I always make sure there's enough room in the pot when browning meat to get a good crust, which adds a lot of flavor.
• Reduce the heat in the pot to medium-low. Add the carrots and quartered yellow onion, cooking until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Pour in the Cognac, carefully ignite it with a long match if you're feeling adventurous (or just let it cook down), and scrape the bottom of the pot with a wooden spoon to release any browned bits. This deglazing step is crucial for flavor!
• Return the seared beef and cooked bacon to the pot with the aromatic base. Pour in the 2 cups of red wine and beef stock, ensuring the meat is mostly submerged. Add the fresh thyme sprigs, bay leaves, and adjust seasoning with salt and pepper. Bring the liquid to a gentle simmer, then cover the pot. Transfer the covered pot to the preheated 350°F (175°C) oven and braise for 2.5 to 3 hours, or until the beef is fork-tender. I always trust my nose and the texture of the meat more than the clock here; when it's fall-apart tender, it's done!
• While the stew is braising, prepare the mushroom and pearl onion garnish. In a separate skillet, melt the unsalted butter with the olive oil over medium-high heat. Add the quartered button mushrooms and cook, stirring occasionally, until they are nicely browned and tender, about 10 minutes. Add the thawed frozen pearl onions, 1/2 cup red wine, 1 tsp fresh thyme leaves, and 1 bay leaf. Simmer until the wine reduces and the onions are soft and glazed. Season with salt and pepper to taste.
• Once the beef is tender, carefully remove the stew from the oven. Discard the bay leaves and thyme stems; if you used fresh thyme in sprigs, remove those. Skim any excess fat from the surface of the stew. Stir in the prepared mushroom and pearl onion mixture. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired. For the best flavor, I often find stews taste even better the next day after the flavors have had more time to meld.