Julia Child Beef Stew Recipe

Julia Child Beef Stew (Daube de Boeuf) is a hearty, country-style casserole of beef braised with wine, vegetables, and bacon. This is rustic French comfort food at its best.

This recipe comes from Mastering the Art of French Cooking, Volume 1, pages 323-325. Julia explains that “daube” comes from “daubière,” a covered casserole, and “almost every region of France has its own daubes.” This is simpler than Beef Bourguignon because there’s no browning. You marinate, layer, and braise. That’s it.

The best part? It’s even better the next day. I always make a double batch.

What is Beef Stew (Daube)? Beef marinated in wine, layered with bacon and vegetables, then braised until fork-tender. Simpler than Bourguignon. Delicious hot or cold.

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Why You’ll Love This Recipe

• Simpler than Bourguignon. No browning required. Just layer and braise.
• Better the next day. Make it Saturday, eat it Sunday. The flavors deepen overnight.
• Great hot or cold. Leftover daube straight from the fridge is a treat.
• Feeds a crowd. One pot, six hungry people.
• Real French country cooking. This is what grandmothers in Provence have made for centuries.

Let’s get into it.

Julia Child Beef Stew Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 323-325. Serves 6.

For the Marinade:

• 3 lbs lean stewing beef, cut into 2½-inch squares, 1 inch thick
• 1½ cups dry white wine (or red wine)
• ¼ cup brandy (optional)
• 2 Tb olive oil
• 2 tsp salt
• ¼ tsp pepper
• ½ tsp thyme or sage
• 1 bay leaf, crumbled
• 2 cloves garlic, mashed
• 2 cups thinly sliced onions
• 2 cups thinly sliced carrots

For the Casserole:

• ½ lb lean bacon, cut into 1-inch pieces
• 1½ cups sliced fresh mushrooms
• 1½ lbs ripe tomatoes, peeled, seeded, and chopped (about 2¼ cups)
• 1 cup flour
• 1-2 cups beef stock

Substitutions:

• No fresh tomatoes? Use one 14 oz can of diced tomatoes, drained.
• Chuck roast works perfectly for the beef. Cut it yourself for better price.

How To Make Julia Child Beef Stew

Step 1: Marinate the Beef (3-6 hours)

1. Combine everything. Place the beef in a large bowl with wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions, and carrots.
2. Let it sit. Cover and marinate at least 3 hours at room temperature, or 6 hours in the fridge. Stir occasionally.

Step 2: Prep the Other Ingredients

3. Blanch the bacon. Simmer bacon in 2 quarts of water for 10 minutes. Drain and dry. This removes excess salt.
4. Drain the beef. Remove beef from marinade and let it drain in a sieve. Keep the vegetables and liquid separate.

Step 3: Assemble and Cook

5. Preheat oven to 325°F.
6. Layer the casserole. Line the bottom with a few strips of bacon. Add a handful of the marinade vegetables, mushrooms, and tomatoes.
7. Flour and layer the beef. Roll beef pieces in flour, shake off excess. Arrange in a single layer over vegetables. Top with a few bacon strips.
8. Keep layering. Continue with vegetables, beef, and bacon. Finish with vegetables and a few bacon strips on top.
9. Add liquid. Pour in the wine from the marinade and enough stock to almost cover everything.
10. Braise. Bring to a simmer on the stovetop, cover tightly, and transfer to the lower third of the oven. Cook for 2½ to 3 hours. The meat is done when a fork slides in easily.
11. Skim and season. Tip the casserole to skim off fat. Taste and adjust seasoning.

Recipe Tips

• No browning needed. That’s what makes this easier than Bourguignon. The marinating and layering builds all the flavor.
• Use chuck roast. It’s the best cut for stewing. Enough fat to stay moist, enough connective tissue to become silky.
• Blanch your bacon. 10 minutes in simmering water removes excess salt so it doesn’t overpower the stew.
• Tie your herbs. Bundle the thyme and bay leaf in cheesecloth (bouquet garni) for easy removal. Or just fish them out at the end.
• Low and slow. Keep it at a gentle simmer. Boiling toughens the meat.
• Make it ahead. This is even better reheated the next day. The flavors meld beautifully overnight.
• Flour each piece. Roll the beef in flour before layering. This thickens the sauce as it cooks.

Recipe Variations

Daube à la Provençale: Same stew with a Provençal finish. After cooking, mash 10 anchovy filets with 2 Tb capers, 3 Tb wine vinegar, 3 Tb olive oil, 2 cloves garlic, and ¼ cup parsley. Pour over the stew and baste. Return to oven for 10 more minutes.

Skip the Marination: In a hurry? Add all the marinade ingredients directly to the casserole. Not quite as flavorful, but still good.

What To Serve With Beef Stew

This is a one-pot meal, so keep sides simple:

• Boiled potatoes or buttered egg noodles
• Crusty French bread for soaking up the sauce
• A simple green salad with vinaigrette
• Risotto works beautifully too

Wine: A simple red wine or chilled rosé. Nothing fancy needed.

Make-Ahead Strategy

This is made for making ahead.

Up to 3 Days Ahead:

• Complete the entire recipe
• Cool, cover, and refrigerate
• Reheat gently on the stovetop or in a 325°F oven

Why it’s better the next day: The meat absorbs more flavor as it sits. The sauce thickens. Everything melds together.

How To Store

• Refrigerator: Store in an airtight container for up to 4 days. Skim solidified fat from the surface before reheating.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm slowly on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock if it’s too thick. Or cover and warm in a 325°F oven for 25-30 minutes.
• Serve Cold: This is delicious cold, straight from the fridge. The sauce sets into a soft jelly around the meat.

Nutrition Facts

Per serving (1/6 of recipe):

• Calories: 485 kcal
• Protein: 42g
• Total Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 6g
• Sodium: 890mg
• Cholesterol: 125mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 323-325

– Claire