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Recipes
Boeuf Borguignon by Julia Child
By RoketJSquerl
Preheat your oven to 450 degrees F
- 6 Ounces Thickly Sliced Bacon Cut Into 1/2" Wide Pieces Down the Length of the Bacon Slices
- 1 Tablespoon Olive Oil
- 3 Pounds Fairly Lean Stewing Beef, cut into 2" cubes (I used half top round and half chuck, well trimmed of fat)
- 1 Large Peeled and Sliced Carrot
- 1 Large Sliced Onion
- 1 Teaspoon Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons All Purpose Flour
- 3 Cups Full-bodied Red Wine (i Used Cabernet Sauvignon, as I noted earlier)
- 2 Cups Beef Stock or Broth (2 to 3)
- 1 Tablespoon Tomato Paste (i Use the Kind That Comes in Tubes Like Toothpaste–so Convenient!)
- 2 Large Cloves Garlic, minced (mine worked out to be about a tablespoon and a half after it was minced–big cloves of garlic!)
- 1/2 Teaspoon Thyme
- 1 Bay Leaf, crumbled
- 18 Pearl Onions, peeled
- 1 1/2 Tablespoons Butter
- 1 1/2 Tablespoons Olive Oil
- 1/4 Cup Red Wine (from the Same Bottle as the Wine for the Beef!)
- 1/2 Cup Beef Stock or Broth
- 1/2 Teaspoon Dried Thyme
- Salt and Pepper to Taste
- 2 Tablespoons Butter
- 1 Tablespoon Oil
- 1/2 Pound Fresh Mushrooms, washed, dried and trimmed–if small, leave whole, if larger, quarter
- Salt and Pepper to Taste
- A Tiny Amount of Balsamic Vinegar–if Needed*
- Fresh Thyme Leaves and Chopped Fresh Parsley Leaves for Garnish