Boeuf Bourguignon A La Julia Child

Step 1

First prepare the bacon: cut off the rind and reserve.

Step 2

Cut the bacon into lardons about 1/4" thick and 1 1/2" long.

Step 3

Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.

Step 4

Drain and dry the lardons and rind and reserve.

Step 5

Pre-heat the oven to 450°F.

Step 6

Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.

Step 7

Saute the lardons for 2 to 3 minutes to brown lightly.

Step 8

Remove to a side dish with a slotted spoon.

Step 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.

Step 10

Once browned, remove to the side plate with the bacon.

Step 11

In the same oil/fat, saute the onion and the carrot until softened.

Step 12

Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.

Step 13

Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.

Step 14

Set the uncovered casserole in the oven for four minutes.

Step 15

Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

Step 16

Now, lower the heat to 325°F and remove the casserole from the oven.

Step 17

Add the wine and enough stock so that the meat is barely covered.

Step 18

Add the tomato paste, garlic and herbs and the bacon rind.

Step 19

Bring to a simmer on the top of the stove.

Step 20

Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.

Step 21

The meat is done when a fork pierces it easily.

Step 22

While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

Step 23

For the onion, if using frozen, make sure they are defrosted and drained.

Step 24

Heat the butter and oil in a large skillet and add the onions to the skillet.

Step 25

Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.

Step 26

Pour in the stock, season to taste, add the herbs, and cover.

Step 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.

Step 28

Remove the herbs and set the onions aside.

Step 29

For the mushrooms, heat the butter and oil over high heat in a large skillet.

Step 30

As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.

Step 31

As soon as they have browned lightly, remove from heat.

Step 32

To Finish the Stew:.

Step 33

When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.

Step 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).

Step 35

Distribute the mushrooms and onions over the meat.

Step 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.

Step 37

You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

Step 38

If the sauce is too thick, add a few tablespoons of stock.

Step 39

If the sauce is too thin, boil it down to reduce to the right consistency.

Step 40

Taste for seasoning.

Step 41

Pour the sauce over the meat and vegetables.

Step 42

If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.

Step 43

Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.

Step 44

If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.

Step 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.