Julia Child's Boeuf Bourguignon
INGREDIENTS
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6 ounces of bacon, sliced crosswise 1/4" thick pieces
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1 tablespoon olive oil
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2-3 pounds beef chuck roast , cut into 2 inch cubes
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1 carrot, peeled and sliced
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1 small onion, peeled and sliced
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1 teaspoon kosher salt
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1/4 teaspoon pepper
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2 tablespoons flour
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2 1/2 cups full bodied red wine
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~2-3 cups beef stock or broth
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1 tablespoon tomato paste
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2 cloves mashed garlic
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5-6 sprigs of thyme, tied in kitchen string
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2 bay leaves
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6-7 ounces frozen peeled pearl onions, thawed
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1 tablespoon butter
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1 tablespoon olive oil
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4 sprigs parsley
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3-4 sprigs thyme
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1/2 bay leaf
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1/2 cup beef broth or stock
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1 pound white mushrooms, stems removed, quartered
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2 tablespoons butter
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1 tablespoon olive oil
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chopped parsley
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