Boeuf Bourguignon A La Julia Child

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like bordeaux or burgundy or chianti)
• 2 -3 cups beef stock (simple beef stock is posted on the site, unsalted and defatted)
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dred thyme)
• 1 bay leaf, preferably fresh
• 18 -24 pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley
• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Recipe

• 1 first prepare the bacon: cut off the rind and reserve.
• 2 cut the bacon into lardons about 1/4" thick and 1 1/2" long.
• 3 simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
• 4 drain and dry the lardons and rind and reserve.
• 5 pre-heat the oven to 450°f.
• 6 put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
• 7 saute the lardons for 2 to 3 minutes to brown lightly.
• 8 remove to a side dish with a slotted spoon.
• 9 dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
• 10 once browned, remove to the side plate with the bacon.
• 11 in the same oil/fat, saute the onion and the carrot until softened.
• 12 pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
• 13 toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
• 14 set the uncovered casserole in the oven for four minutes.
• 15 toss the contents of the casserole again and return to the hot oven for 4 more minutes.
• 16 now, lower the heat to 325°f and remove the casserole from the oven.
• 17 add the wine and enough stock so that the meat is barely covered.
• 18 add the tomato paste, garlic and herbs and the bacon rind.
• 19 bring to a simmer on the top of the stove.
• 20 cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
• 21 the meat is done when a fork pierces it easily.
• 22 while the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
• 23 for the onion, if using frozen, make sure they are defrosted and drained.
• 24 heat the butter and oil in a large skillet and add the onions to the skillet.
• 25 saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
• 26 pour in the stock, season to taste, add the herbs, and cover.
• 27 simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• 28 remove the herbs and set the onions aside.
• 29 for the mushrooms, heat the butter and oil over high heat in a large skillet.
• 30 as soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
• 31 as soon as they have browned lightly, remove from heat.
• 32 to finish the stew:.
• 33 when the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
• 34 wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
• 35 distribute the mushrooms and onions over the meat.
• 36 skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
• 37 you should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
• 38 if the sauce is too thick, add a few tablespoons of stock.
• 39 if the sauce is too thin, boil it down to reduce to the right consistency.
• 40 taste for seasoning.
• 41 pour the sauce over the meat and vegetables.
• 42 if you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
• 43 serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
• 44 if serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
• 45 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.