Pam Walden
March 20, 2020 | Recipes | Pam Walden

Easy beef stew with a little help from Julia Child....

I love Julia’s boeuf bourgignon recipe but these days, as a single parent with two teenagers in the house, it just isn’t realistic for me to follow it to the letter. This recipe keeps the essence of it but is a lot quicker to put together.  This pairs wonderfully with the newly released 2018 Willful Seven Hills Vineyard Cabernet-Merlot.

2 large onions, peeled and diced
2 tablespoons of thyme leaves
1 small sprig of rosemary, finely chopped
4 cloves of garlic, peeled and finely chopped
6 rashers of bacon cut in to half inch pieces (trim as much of the fat off as you can)
6 celery stalks, cut in to thin slices
3 carrots, peeled and cut in to thin slices
2.5lbs chunks of beef stew meat
3 tablespoons of plain flour
half a small can of tomato paste
about one bottle of red wine (If you have some wine that’s been lying around the kitchen that you probably should have drunk about a week ago or more, then it will be perfect for this. You can use that wine for the stew and open up something nice without feeling guilty about it.)
2 cups of beef stock
4 dried bay leaves
2 tablespoons of olive oil
salt and pepper
Chopped fresh parsley for garnish
A dutch oven or casserole pot that you can use on the stove top and then put in the oven.


Saute the onion in the olive oil over a low heat until it softens and starts to turn a golden color. Add the garlic, thyme and rosemary and cook for another minute or two stirring occasionally. Add the bacon and cook for 3-4 minutes. Add the celery and carrots and cook for another 3-4 minutes stirring occasionally. Turn the heat up to medium and add the beef and cook for 6-8 minutes. Stir it as occasionally to stop it from sticking to the pan and cook until the meat is browned on all sides. Sprinkly the flour over the meat, stir thoroughly and cook for 1-2 minutes. Turn off the heat and add the tomato paste, bay leaves, red wine and beef stock and transfer the pot to the oven. Cook at 350F for three to three and a half hours. This is a great Sunday dish as you can throw it together and then go on a hike or something and when you come back you have a lovely dinner ready.

Sprinkle with fresh chopped parsley to garnish and serve with mashed potatoes.

Pair with 2018 Willful Seven Hills Vineyard Cabernet-Merlot.


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