Boeuf Bourguignon

Name: Boeuf Bourguignon
Yield: 6 servings
Ingredients: One 6-ounce piece of chunk bacon; 3 1/2 tablespoons olive oil; 3 pounds lean stewing beef, cut into 2-inch cubes; 1 large carrot, bias (diagonally) cut; 1 medium yellow onion, sliced; Salt and pepper; 2 tablespoons all-purpose flour; 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy); 2 1/2 to 3 1/2 cups brown beef stock; 1 tablespoon tomato paste; 2 cloves mashed garlic; 1/2 teaspoon thyme; One dried bay leaf, crumbled; 18 to 24 white pearl onions; 3 1/2 tablespoons butter; Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth); 1 pound mushrooms, fresh and quartered

Boeuf Bourguignon was pinched from <a href="http://www.itsyummi.com/boeuf-bourguignon/" target="_blank">www.itsyummi.com.</a>

"This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)..."

INGREDIENTS

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One 6-ounce piece of chunk bacon

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3 1/2 tablespoons olive oil

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3 pounds lean stewing beef, cut into 2-inch cubes

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1 large carrot, bias (diagonally) cut

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1 medium yellow onion, sliced

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Salt and pepper

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2 tablespoons all-purpose flour

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3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

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2 1/2 to 3 1/2 cups brown beef stock

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1 tablespoon tomato paste

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2 cloves mashed garlic

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1/2 teaspoon thyme

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One dried bay leaf, crumbled

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18 to 24 white pearl onions

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3 1/2 tablespoons butter

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Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

•

1 pound mushrooms, fresh and quartered

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