15 simplified Julia Child recipes to celebrate her birthday in style
Here’s a shortcut way to make this classic French beef stew. Start by browning 3 pounds of beef chuck cut into 2-inch cubes. Then add 1 sliced onion, 1 sliced carrot, a few strips of sliced bacon and a bay leaf. When browned, deglaze with 3 cups of Burgundy wine (or any other full-bodied red), and add 2 cups beef stock, 1 tablespoon tomato paste, 2 mashed garlic cloves and ½ teaspoon thyme. Cook on low so that it gently simmers for about 3 hours. You can also add a can of mushrooms at the end, and serve over mashed potatoes, rice or noodles.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Balsamic vinegar
- Cherry Tomatoes
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!