Here's my take on Julia Child's recipe for Beef Bourguignon. Delicious! Serve over Garlic Mashed Potatoes and with Tangy Sourdough Bread.
2 teaspoons olive oil
8 oz. bacon, sliced
3 pounds beef for stew, cut into 2" cubes, dried with paper towels
kosher salt
Ground black pepper
2 carrots, sliced
1 onion, chopped
2 tablespoons flour
2 cups red wine (Beaujolais, Burgandy, or Chianti)
2 cups beef stock
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons parsley
1 teaspoon crushed thyme
2 bay leaves
2 tablespoons butter
1 tablespoon olive oil
20 pearl onions, peeled
1/2 pound white mushrooms, quartered
Preheat oven to 450 degrees. In a large Dutch oven, cook bacon pieces in olive oil over medium-high heat until browned, 8-10 minutes. Remove with a slotted spoon and set aside on a large plate.
Add beef to hot Dutch oven and sear in remaining bacon grease. (Do not crowd the pan, but cook the stew meat in batches.) Season with salt and pepper. As the pieces turn brown, remove them with slotted spoon and place on plate with bacon, repeating until all meat is brown.
Add the carrots and onions to the bacon fat and cook for a few minutes until lightly browned. Return stew meat and bacon to the pan and sprinkle with flour. Toss to coat. Place Dutch oven in preheated oven and cook for 4 minutes. Remove from oven and toss the meat and vegetables again, returning to the oven for another 4 minutes.
Remove from oven and reduce the oven temperature to 325 degrees. Add the wine, beef stock, garlic, tomato paste, and herbs, stirring to combine. Cover and return to oven to cook for 3-3 1/2 hours. While the meat is cooking, prepare the pearl onions and mushrooms.
Heat the bottom of a large skillet with butter and olive oil. Add the onions and mushrooms and saute for 6-8 minutes, stirring occasionally until slightly browned. Add to the beef stew when it has finished cooking in the oven. Serves 6-8.
*Serve with a nice Beaujolais or Chianti wine.
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