Julia Child’s Boeuf Bourguignon from Mastering The Art of French Cooking (Volume 1)

Name: Julia Child’s Boeuf Bourguignon from Mastering The Art of French Cooking (Volume 1)
Ingredients: 6 ounce chunk of bacon; 1 Tablespoon olive oil; 3 pounds lean stewing beef cut into 2-inch cubes; 1 sliced carrot; 1 sliced onion; 1 teaspoon salt; 1/4 teaspoon pepper; 2 Tablespoons flour; 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti; 2 to 3 cups brown beef stock or canned beef bouillon; 1 Tablespoon tomato paste; 2 cloves mashed garlic; 1/2 teaspoon thyme; A crumbled bay leaf; The blanched bacon rind; 18 to 24 small white onions, brown-braised in stock (see below); 1 pound quartered fresh mushrooms sauteed in butter (see below)

Julia Child’s Boeuf Bourguignon from Mastering The Art of French Cooking (Volume 1) was pinched from <a href="http://www.betterrecipes.com/blogs/daily-dish/2012/01/20/julia-child-boeuf-bourguignon/" target="_blank">www.betterrecipes.com.</a>

INGREDIENTS

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6 ounce chunk of bacon

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1 Tablespoon olive oil

•

3 pounds lean stewing beef cut into 2-inch cubes

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1 sliced carrot

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1 sliced onion

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1 teaspoon salt

•

1/4 teaspoon pepper

•

2 Tablespoons flour

•

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

•

2 to 3 cups brown beef stock or canned beef bouillon

•

1 Tablespoon tomato paste

•

2 cloves mashed garlic

•

1/2 teaspoon thyme

•

A crumbled bay leaf

•

The blanched bacon rind

•

18 to 24 small white onions, brown-braised in stock (see below)

•

1 pound quartered fresh mushrooms sauteed in butter (see below)

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