Julia Child's Boeuf Bourguignon
France
Published method, 25 steps.
Ingredients
- 6 ounces (170 g) of chunk bacon
- 3 ½ tablespoons olive oil
- 3 pounds (1360 g) lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- Salt
- Pepper
- 2 tablespoons flour
- 3 cups red wine, young and full-bodied (like Beaujolais, Côtes du Rhone or Burgundy)
- 2 ½–3 ½ cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- ½ teaspoon thyme
- 1 crumbled bay leaf
- 18–24 white onions, small
- 3 ½ tablespoons butter
- Herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered