March 13, 2015
"On the first show of her series "The French Chef," Julia Child taught viewers to make this staple of French bourgeois cuisine. Roasted garlic, baby vegetables and wild mushrooms bring the dish right up to date. This version is from Bon Appetit and is awesome!"
- Serving Size: 1 (744.2 g)
- Calories 997.9
- Total Fat - 33.6 g
- Saturated Fat - 12 g
- Cholesterol - 582.2 mg
- Sodium - 646.5 mg
- Total Carbohydrate - 69.8 g
- Dietary Fiber - 3.8 g
- Sugars - 6.3 g
- Protein - 95.6 g
- Calcium - 167 mg
- Iron - 12.3 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.3 mg
Preheat oven to 350°F.
Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool.
Press garlic between fingertips to release from skins; set aside.
Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high.
Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
Reduce heat to medium-low.
Add chopped onion and chopped carrot to pot; saute 5 minutes. Mix in flour.
Return beef and accumulated juices to pot. Stir in tomato paste.
Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes.
Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally.
Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer.
Discard herb sprigs and bay leaves.
Cook pearl onions in large saucepan of boiling salted water for 2 minutes.
Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil.
Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; saute until golden brown, about 6 minutes. Add pearl onions to mushrooms; saute until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper.
Bring stew to simmer, thinning with more broth, if desired.
Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl.
Top stew with remaining vegetables.
Tips & Variations
No special items needed.