JULIA CHILD'S BEEF BOURGUIGNON recipe | Epicurious.com

Preparation See above under ingredients (could not fit!!!!! Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.While the beef is cooking, prepare the onions and mushrooms.Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.Cover and simmer slowly 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.Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.Pour sauce over meat and vegetables. 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 decorated with parsley.