Beef Stew In Red Wine, With Bacon, Onions, and Mushrooms / Boeuf À La Bourguignonne - Julia Child Edition
6 Oz. Bacon, cut into strips
3 Lbs. Grass-Fed Lean Stewing Beef, cut into 2 inch cubes and dried in paper towels
1 Tbsp. Olive Oil
1 Carrot, sliced
1 Yellow Onion, sliced
2 Tbsp. All Purpose Flour
1 Tsp. Sea Salt
1/4 Tsp. Black Pepper
3 C. Chianti Or Any Full Body Red Wine
3 C. Beef Stock
1 Tbsp. Tomato Paste
2 Garlic Cloves, mashed
1/2 Tsp. Fresh Thyme
1 Bay Leaf
24 Pearl Onions
1 1/2 Tbsp. Butter
1 1/2 Tbsp. Olive Oil
1/2 C. Beef Stock
Sea Salt and Fresh Black Pepper, to taste
Herb Bouquet… 4 Parsley Springs, 1/2 Bay Leaf, 2 Thyme Springs Tied In Cheesecloth.
1 Lb. Organic Fresh White Mushrooms, wipe down to remove dirt, and quartered
4 Tbsp. Butter
2 Tbsp. Olive Oil
Sea Salt and Fresh Black Pepper
Preheat oven to 450 degrees.
In a large oven proof casserole (9-10 inches, and at least 3 inches deep) combine the olive oil and bacon, and cook over medium-high heat for 3 minutes until lightly brown. Remove the bacon, from the fat and set aside.
Up the heat and cook beef in batches until browned in all sides, making sure not to crowd the pan. Remove and set aside with bacon, continue this until all beef is browned.
Now to the same fat add the carrot and onion and saute for 5 minutes. If there is any fat left in the pan carefully remove it from the pot.
Return the beef and bacon to the pot and combine with the vegetables. Season with salt and black pepper, then sprinkle in the flour, making sure the beef is well coated.
Set pot in the preheated oven for 4 minutes. After 4 minutes, stir the beef and leave in the oven for an additional 4 minutes. Remove the pot from the oven and lower the oven temperature to 325 degrees.
Add the wine and beef stock to the beef and bacon mixture, followed by the tomato paste, garlic cloves, thyme and bay leaf. Bring to a simmer on top of the stove, then cover and put back in the oven. You want to regulate the heat so it simmers slowly for 2 1/2 to 3 hours. If it begins to boil lower the oven temperature to 300 degrees. The meat is done when it is fork tender.
While the meat is cooking prepare the mushrooms and onions.
In a medium skilled melt the butter and oil over medium heat, add the onions and sauté for about 10 minutes. Making sure to roll the onions around to evenly brown them, trying not to break their outer skin.
After 10 minutes season with salt and black pepper, add the beef stock and herb bouquet.
Lower the heat and cover, cook them for 30-35 minutes or until the liquid is evaporated.
Remove the bouquet and set aside.
In a large skillet combine the butter and oil over medium-high heat. Once the butter begins to bubble add the mushrooms.
Toss and shake the pan for 5 minutes until they absorb all of the butter and oil.
Continue to cook for an additional 3 minutes until the mushrooms begin to brown.
Season to taste and set aside.
Once the meat is tender you are going to pour the contents of the casserole into a sieve or stainer, set over a large saucepan. Clean your casserole and return the beef, bacon and vegetables to the casserole. Top with your cooked mushrooms and onions.
Bring the sauce to a simmer, skimming any additional fat. You should have about 2 1/2 cups, if it gets to thick add a bit more beef stock, too thin continue to simmer. It needs to coat a spoon slightly.
Taste and adjust seasoning to your liking. Pour the sauce over the meat and vegetables, cover the casserole and simmer for 3 minutes basting the meat with the sauce a few times.
Garnish with parsley and serve with potatoes (like I did) or rice or noodles, the star is the meat so keep it simple and enjoy!
The original recipe calls for a chuck of bacon with rind but this is not an easy ingredients to find. I used regular bacon strips and it turned out delicious!