Beef Bourguignon

July 30, 2013

Julia Child’s

• 6 ounces chunk bacon
• 3 ½ tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 ½ to 3 ½ cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• ½ teaspoon thyme
• 1 bay leaf
• 18 to 24 white onions, small
• 4 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound fresh and quartered mushrooms

Directions

Preheat oven to 450°.
Remove bacon rind and cut into lardons (sticks ¼-inch thick and 1 ¼ inches long). Simmer rind and lardons for 10 minutes in 1 ½ quarts water. Drain and dry.

Sauté lardons in 1 tablespoon of olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to 
the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with ½ teaspoon salt and ¼ teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust). Remove casserole and turn oven down to 325°.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and simmer 3 – 4 hours. The meat is done when a fork pierces it easily.

Prepare the onions and mushrooms – Heat 1 ½ tablespoons butter with 1 ½ tablespoons olive oil until bubbling in a skillet. Add onions and sauté for about 10 minutes. Add ½ cup beef stock, salt, pepper and the herb bouquet. Cover and simmer for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Heat remaining oil and butter over high heat and add mushrooms. Sauté for 4 to 5 minutes.

 When the meat is tender, add the cooked onions and mushrooms.

Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and sprinkle with parsley.