Julia's Beef Stew

This recipe was adapted fram a Julia Child essay in Food and Wine magazine. Although the beef marinates overnight, the dish is easy to put together.

3 pounds beef chuck, well trimmed of fat and sinew
2 onions, chopped
9 cloves garlic, smashed
3 sprigs fresh thyme
9 bay leaves
2 carrots, peeled and chopped
1 14 oz. can diced tomatoes with their juice
1 T+ olive oil
1 bottle red wine
2 cups chicken stock

Cut the beef into 2-inch chunks. Add the beef, onions, garlic, thyme, bay leaves, carrots, tomatoes and wine to a large enamel-lined cast iron casserole. Let marinate overnight in the refrigerator.

The next day, preheat the oven to 325 degrees. Remove the beef chunks from the marinade and dry thoroughly on paper towels. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches. Add back to the marinade. If the crispy bits in the pan look like they are in danger of burning, add some chicken stock to the skillet to deglaze the pan. Add the deglazed pan juices to the marinade, wipe out the skillet, add a bit more olive oil and continue browning the meat. Do a final deglaze of the pan, then add these pan juices to the marinade along with the remaining chicken stock.

Bring the beef and marinade to a simmer on the stove. Place in the oven uncovered and cook for three hours.

When the meat is cooked, remove it from the casserole. Strain the cooking juices, wipe out the pan, then return the meat and strained cooking juices to the pan. Rewarm if necessary.

We like this served with buttermilk mashed potatoes.