1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 pound fresh white mushrooms, quarter
Instructions
Simmer bacon lardons in 4 cups water for 10
minutes (Lardon is the French culinary term
referring to thin strips of bacon, cut
approximately 1/4-inch thick). Drain and pat dry.
2
Preheat oven to 450 F. In a large Dutch oven,
sauté the bacon in 1 tablespoon of oil for about 3
minutes, until it starts to lightly brown. Remove
with a slotted spoon and set aside.
Simmer bacon lardons in 4 cups water for 10
minutes (Lardon is the French culinary term
referring to thin strips of bacon, cut
approximately 1/4-inch thick). Drain and pat dry.
2
Preheat oven to 450°F. In a large Dutch oven,
sauté the bacon in 1 tablespoon of oil for about 3
minutes, until it starts to lightly brown. Remove
with a slotted spoon and set aside.
Simmer bacon lardons in 4 cups water for 10
minutes (Lardon is the French culinary term
referring to thin strips of bacon, cut
approximately 1/4-inch thick). Drain and pat dry.
Dry the beef with a few paper towels for better
browning. In batches, sear the beef on all sides
in the Dutch oven. Set aside with the bacon.
4
Back in the pot, add the sliced carrots and
onions; sauté in fat until browned, about 3
minutes. If there's any excess fat, drain it now.
Add the bacon and beef back to the pot. Season
with 1/2 teaspoon coarse salt and 1/4 teaspoon
ground pepper. Toss. Sprinkle with flour and toss
once more. Place in the center of the oven for 4
minutes.
Remove pot from oven; toss beef and place back in
the oven for 4 more minutes. Remove the pot from
the oven and reduce the heat to 325°F.
7
To the pot, add the wine and stock. The liquid
should barely cover the meat and vegetables. Add
the tomato paste, garlic and thyme. Bring to a
light simmer on the stove, then cover and simmer
in the lower part of the oven for 3 to 4 hours, or
until the meat is easily pierced.
8
In the last hour of cooking, bring 1 1/2
tablespoons butter and 2 teaspoons oil to a medium
heat in a sauté pan. Add the pearl onions and toss
around in the fat until they've browned, 10
minutes. Then stir in 1/2 cup beef stock, a small
pinch of salt and pepper and the herb bouquet.
Reduce the heat to low and simmer the onions for
about 40 minutes, until the liquid has evaporated,
and the onions are tender.
Remove the onions and set aside. Discard the herb
bouquet and wipe out the skillet. Add the
remaining butter and oil and bring to a medium
heat.
10
Add the mushrooms and cook for about 5 minutes,
shaking the pan to coat with the butter.
Place a colander over a large pot. Drain the beef
stew through the colander and into the pot. Place
the pot with the sauce over a medium heat and
simmer for about 5 minutes, skimming any fat on
top. Pour the beef and vegetables back into the
Dutch oven. Add the pearl onions and mushrooms to
the pot. Pour the sauce over the beef mix and
simmer an additional 3 to 5 minutes.
Originally Submitted
9/19/2020
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