Julia Child's Boeuf Bourguignon

Ingredients

• 170 gBacon
• 3.5 tbspOlive oil
• 1360 gBeef
• 1 pcsCarrot
• 1 pcsOnion
• 1 nach geschmackSalt
• 1 nach geschmackPepper
• 2 tbspFlour
• 720 mlRed wine
• 720 mlBeef broth
• 1 tbspTomato paste
• 2 pcsGarlic
• 0.5 tspThyme
• 1 pcsBay leaf
• 20 pcsPearl onion
• 3.5 tbspButter
• 1 pcsHerb bouquet
• 450 gMushroom
• 10 gParsley

Instructions

1. 1

   Prepare bacon and preheat

   • Pat the beef dry and cut into 2-inch cubes if not already done.
   • Remove rind from bacon and cut into lardons (about 1/4 in × 1½ in). Simmer rind and lardons 10 minutes in 1.5 l water, drain and dry.
   • Preheat oven to 230 °C.
2. 2

   Brown bacon and beef

   • Heat 1 EL olive oil in a flameproof casserole over moderate heat. Brown lardons 2–3 minutes, remove and set aside.
   • Heat fat until nearly smoking, add beef in batches and brown on all sides. Add beef to lardons.
   • In the same fat, brown the sliced carrot and onion, drain excess fat.
3. 3

   Dust with flour and brown briefly in oven

   • Return beef and bacon to casserole, season with ½ tsp salt and ¼ tsp pepper.
   • Sprinkle 2 EL flour and toss to coat.
   • Place uncovered in middle of preheated oven 4 minutes, stir and return 4 more minutes to brown the flour. Reduce oven to 160 °C.
4. 4

   Deglaze and braise

   • Stir in red wine and about 600 ml beef stock so meat is just covered.
   • Add tomato paste, crushed garlic, ½ tsp thyme, crumbled bay leaf and the cooked bacon rind. Bring to a simmer on stovetop.
   • Cover and place in lower third of oven; keep at a very slow simmer for 3–4 hours, until meat is fork-tender.
5. 5

   Cook pearl onions and mushrooms

   • Cook pearl onions in 1½ EL butter and 1½ EL oil, brown about 10 minutes. Add 120 ml stock, salt, pepper and a bouquet garni; simmer covered 40–50 minutes until tender. Remove bouquet and set onions aside.
   • In a hot pan, brown mushrooms in remaining butter and oil 4–5 minutes until lightly colored; set aside.
6. 6

   Finish sauce and serve

   • When meat is tender, pour casserole contents through a sieve into a saucepan, reserving liquid.
   • Return meat and lardons to cleaned casserole, top with onions and mushrooms.
   • Skim fat from sauce, simmer until it coats a spoon (about 600 ml). Adjust thickness by reducing or adding stock; season to taste.
   • Pour sauce over meat, simmer 2–3 minutes, basting, then serve in the casserole or on a platter with potatoes, noodles or rice and chopped parsley.