Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking.
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Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes this browns the flour and coves the meat with a light crust.
Remove casserole and turn oven down to degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Preparation See above under ingredients could not fit!!!!! Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours.
The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Be careful not to break their skins.
You cannot expect them to brown uniformly. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock.
Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. Related Video.
Le boeuf bourguignon de Julia Child
First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. Put the tablespoon of olive oil in a large 9" - 10" wide, 3" deep fireproof casserole and warm over moderate heat. Saute the lardons for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Once browned, remove to the side plate with the bacon. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Julia Childs Boeuf à la Bourguignonne
Heat the oil in a large dutch oven or heavy based pot. Transfer with a slotted spoon to a large dish and set aside. Remove to the dish with the bacon. Sprinkle with flour, toss well and cook for minutes to brown.
Beef Bourguignon (Julia Child Recipe)
JULIA CHILD'S BEEF BOURGUIGNON