Ingredients

Kitchen Supplies:
9- to 10-inch, fireproof casserole dish , 3 inches deep
Slotted spoon

Boeuf Bourguignon:
6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter
Parsley sprigs

Description

Get The Recipe For Julia Child's Famous Boeuf Bourguignon From Her Cookbook Mastering The Art Of French Cooking, Vol. 1.

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