Julia Child's Boeuf Bourguignon

Name: Julia Child's Boeuf Bourguignon
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

From Mastering the Art of French Cooking Volume 1. Child recommends serving this dish "in a casserole, or on a platter surrounded with steamed rice, risotto, or potato balls sautéed in butter", and also states that "buttered green peas or beans could accompany it, and a good red Bordeaux wine". She

Category: Beef

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

Instructions

Not listed yet.

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