Lamb or mutton stew with red wine, onions, mushrooms, and bacon (Civet de mouton) from Mastering the Art of French Cooking, Volume One (page 347) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon for brown lamb stock. See recipe for suggested cuts of stewing lamb.

  • Ishie1013 on August 18, 2025

    Boeuf Bourguignon with lamb, so takes less time. I did skip the baby onions step but followed everything else to the letter. Only my second Julia Child adventure, and she's a classic for a reason. This came out really well.

  • MmeFleiss on January 04, 2018

    This is basically the lamb version of the Boeuf Bourguignon. Really delicious.

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