Boeuf Bourguignon a La Julia Child

food.com

Chris Konnerth

subheading: FOR THE STEW:

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 to 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 ½ teaspoon dred thyme)

1 bay leaf, preferably fresh

subheading: FOR THE BRAISED ONIONS:

18 to 24 white 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

subheading: FOR THE SAUTEED MUSHROOMS:

1 lb mushroom, quartered

2 tablespoons unsalted butter

1 tablespoon olive oil

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