Julia Child's Beef Bourguignon

tablespoon.com

Jody Newman

6 slices bacon, cut into lardons

3 ½ tablespoons extra-virgin olive oil

3 pounds stewing beef, cut into 2-inch chunks

1 large carrot, sliced

1 large white onion, sliced

1 pinch coarse salt and freshly ground pepper

2 tablespoons flour

3 cups red wine, like a chianti

2 ½ to 3 ½ cups beef stock

1 tablespoon tomato paste

2 cloves smashed garlic

½ teaspoon thyme

1 crumbled bay leaf

18 to 24 small pearl onions

3 ½ tablespoon butter

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

1 pound fresh white mushrooms, quartered

Directions at tablespoon.com

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