Julia Child's Beef Bourguignon
- 1 6 ounce piece chunk bacon
- 3 1/2 tablespoons olive oil
- 3 pounds lean stew beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine, young and full bodied
- 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- 1 bay leaf, crumbled
- 20 small white onions
- 3 1/2 tablespoons butter
- herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound fresh mushrooms, quartered
- Produce
- Bay leaf (1)
- Carrot (1)
- Garlic (2 cloves)
- Herb bouquet (1)
- Mushrooms, fresh (1 pound)
- Onion (1)
- Thyme (1/2 teaspoon)
- White onions, small (20)
- Meat
- Bacon (1 1 6 ounce piece chunk)
- Stew beef, lean (3 pounds)
- Canned Goods
- Beef stock (3 cups)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Flour (2 tablespoons)
- Olive oil (3 1/2 tablespoons)
- Salt and pepper (1)
- Dairy
- Butter (3 1/2 tablespoons)
- Beer, Wine & Liquor
- Red wine (3 cups)
Preparation
Read recipe preparation on tablespoon.com
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Recipe Stats
Published October 26, 2010 (2 years ago).
19 people saved this recipe.
