Beef Bourguignon (Julia Child Recipe)

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Penny

1 tablespoons extra-virgin olive oil

6 ounces (170g) bacon, roughly chopped

3 pounds (1 ½ kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks

1 large carrot sliced ½-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

1 pinch coarse salt and freshly ground pepper

2 tablespoons flour

12 small pearl onions (optional)

3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

2 to 3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bullion cube, crushed

1 teaspoon fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped (divided)

2 bay leaves

1 pound fresh small white or brown mushrooms, quartered

2 tablespoons butter

Directions at cafedelites.com

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