MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Burgundy
Categories: Beef, French
Yield: 4 Servings

6 sl Bacon; cut into lardons
3 1/2 tb Extra-virgin olive oil
3 lb Stewing beef; cut into 2"
-chunks
1 lg Carrot; sliced
1 lg White onion; sliced
1 pn Coarse salt and freshly
-ground pepper
2 tb Flour
3 c Red wine; like a chianti
2 1/2 c Beef stock; up to 3-1/2 c
1 tb Tomato paste
2 cl Garlic; smashed
1/2 ts Thyme
1 Bay leaf; crumbled
18 sm Pearl onions; up to 24
3 1/2 tb Butter
1 lb Fresh white mushrooms;
-quartered

MMMMM------------------------HERB BOQUET-----------------------------
4 Parsley sprigs
2 Thyme sprigs
1 Bay leaf

Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat
dry.

Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1
tb of oil for about 3 minutes, until it starts to lightly brown.
Remove with a slotted spoon and set aside.

Dry the beef in paper towels for better browning. In batches, sear
the beef on all sides in the Dutch oven. Set aside with the bacon.

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.

Add the bacon and beef back to the pot. Season with 1/2 ts coarse
salt and 1/4 ts 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.

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.

10 In the last hour of cooking, bring 1 1/2 tb butter and 2 ts 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.

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.

Garnish with parsley and serve with potatoes, rice or noodles.

Recipe by Julia Child

Recipe FROM: <https://www.tablespoon.com/recipes/
julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313>

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