Julia Child's Beef Bourguignon

 Julia Child's Beef Bourguignon (slightly simplified)

This recipe will turn out best if cooked in an enameled cast iron pot. These pots are specifically designed for braising meat and will cook for hours without the evaporation of liquid that most commonly occurs in any other type of pot over the same period of time.

Ingredients: 

6 slices of bacon chopped

3 lbs. beef cut into 2-inch cubes (Rump Pot Roast, Chuck Pot roast, Sirloin Tip, top                                                         Round or Bottom Round will all work,  I usually                                                           use Chuck roast)

3 sliced carrots

1 chopped onion 

1 tsp salt

1/4 tsp pepper

2 Tbsp flour

1C. to 1 1/2 C. red wine (for cooking)

3-4 C. beef stock (can use chicken stock)

1 Tbsp. tomato paste

2 cloves mashed garlic (garlic press)

1 Tbsp fresh chopped thyme or 1 tsp dried thyme

1 bay leaf

18-24 (small bag) of pearl onions

1 lb fresh mushrooms

butter and olive oil for sauteing

Pre heat oven to 450. Saute the bacon to brown slightly, remove bacon to a side dish and brown beef chunks in bacon fat. Brown beef well, carmelization adds flavor. Remove beef to enameled cast iron pot and coat with flour.  Set pot into 450 degree oven for 4 minutes.  Remove from oven and stir, then put back in 450 degree oven for another four minutes. (This browns the flour and covers the meat with a light crust.)  Remove from oven and reduce heat to 325. Saute carrot, garlic and onion in bacon fat til browned. Add browned vegetables and bacon to the pot. Add wine, 3 C. of beef stock (or more to cover ingredients), tomato paste, thyme and bay leaf to pot and return to 325 degree oven to simmer in the covered pot for 2 1/2 to 3 hours. 

Saute the pearl onions in a little butter on the stove top til they are beginning to brown. Add 1 cup of beef stock and a bouquet garni of thyme and parsley to the

pan and simmer for 20-30 minutes until liquid is reduced and onions are soft.

Saute the mushrooms in a little butter. 

When beef and vegetables are tender, add onions and mushrooms to the pot. Garnish wish chopped parsley and serve over mashed potatoes or buttered noodles.

Cooks Notes: To Saute mushrooms correctly, Do not wash mushrooms, wet mushrooms will not brown well.  Mushrooms are 80 percent water and can easily become gray and slimy if not cooked properly.  Heat pan first. When it is very hot, add butter and then dry mushrooms. Do not turn or stir, let them brown, then turn once to brown a little more and remove quickly.  DO NOT OVERCOOK.