Julia Child's Beef Bourguignon

Name: Julia Child's Beef Bourguignon
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 carrot, sliced; 1 onion, sliced; Salt and pepper; 2 tablespoons 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; A crumbled bay leaf; 18 to 24 white onions, small; 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

Julia Child's Beef Bourguignon was pinched from <a href="http://abcnews.go.com/GMA/recipe/julia-childs-beef-bourguignon-8222804" target="_blank">abcnews.go.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 carrot, sliced

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1 onion, sliced

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Salt and pepper

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2 tablespoons 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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A crumbled bay leaf

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18 to 24 white onions, small

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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)

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1 pound mushrooms, fresh and quartered

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