Julia Child's Boeuf Bouguignon

Boeuf Bourguignon, completed the day before and ready for reaheating

As is the case with most famous dishes, there are more ways than one to arrive at a good Boeuf Bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavour when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve the beef with a fairly full-bodied, young red wine such as Beaujolais, Cotes du Rhone, Bordeaus-St. Emilion, or Burgundy.

Ingredients:

• A 6oz chunk of bacon
• 1 Tbsp olive oil or cooking oil
• 3 lbs lean stewing beef cut into 2" cubes. Recommended: Rump pot roast, chuck pot roast, sirloin tip, top round and bottom round
• 1 sliced carrot
• 1 sliced onion
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 3 cups of a full-bodied young red wine such as Beaujolais, Cotes du Rhone, or Burgundy
• 2 - 3 cups of brown beef stock or beef bouillon
• 1 Tbsp tomato paste
• 2 cloves mashed garlic
• 1/2 tsp thyme
• A crumbled bay leaf
• 18 - 24 Brown-braised onions
• 1 lb Sauteed mushrooms
• Parsley sprigs (for garnish)

Directions:

1. Remove the rind, and cut the bacon into lardons (sticks, 1/4" x 1 1/2"). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Keeping the bacon rind set aside, saute the bacon lardons in oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
3. Preheat oven to 450 degrees.
4. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Remove it to the side dish with the bacon.
5. In the same fat, brown the sliced onions and carrots. When done, pour out the sauteing fat.
6. Return the beef and bacon to the casserole with the carrots and onions, and toss with salt and pepper. Sprinkle on the flour and toss again to coat the beef lightly with the flour.
7. Set casserole uncovered in the middle position of your preheated oven for 4 minutes. toss the meat and return to the oven for 4 minutes more. This browns the flour and covers the meat with a light crust.
8. Remove the casserole, and turn the oven down to 325 degrees.
9. Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind.
10. Bring to a simmer on top of the stove, then cover the casserole and st in the lower third of a preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done with a fork pierces it easily.
11. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed
12. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
13. Wash out the casserole and return the beef and bacon to it. Distribute the Brown-braised onions and sauteed mushrooms over the meat.
14. Skim the fat off the sauce, Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour sauce over the meat and vegetables.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, tasting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

0