This dish is classic Julia Child. I was so excited the first time I made it because of the fancy name. My husband took one taste and exclaimed it was the best beef stew he’d ever had. HA! This is pretty much beef stew, but it’s the best beef stew I’ve ever had. It’s good enough to serve to company.
- 2 pounds stew meat or bottom round roast, cut in to 3/4″ cubes
- 1 Tablespoon oil
- 1 3/4 cup beef broth
- 1 cup red wine
- 2-3 onions, peeled and quartered
- 1 cup whole mushrooms
- 2 Tablespoons tomato paste
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound carrots, thickly sliced
- 1 Tablespoon arrowroot powder (or corn starch)
- 2 Tablespoons water
- Heat oil in a large Dutch oven.
- Season meat with salt and pepper and brown in pan, in batches if necessary. Set aside.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper to pot. Bring to a boil.
- Stir in the beef and reduce heat.
- Cover and cook on low heat for at least one hour. The longer it cooks, the more tender the meat gets.
- Stir in carrots and continue to simmer another 30 minutes or until beef and carrots are tender.
- Mix together arrowroot powder and water. Whisk in to stew and cook until the sauce begins to thicken.