Classic Beef Bourguignon
BOEUF Á LA BOURGUIGNONNE
In memory of Julia Child

This is one of the classic French recipes that was made popular in America by Julia Child. It is traditionally served with boiled potatoes, however, buttered noodles makes an excellent substitute. Serve with a full-bodied red wine such as a California Syrah or nice rich Burgundy.

4 strips bacon, cut small
1 pound cubed beef or sirloin
2 teaspoon flour
1 tablespoon butter
6 ounces pearl onions
1 large onion, diced
1 carrot, sliced
salt & pepper
1/2 teaspoon thyme
2 clove minced garlic
1 cup Burgundy wine
2 cups beef stock
3 tablespoons tomato paste
2 cups fresh mushrooms, quartered
1 tablespoon chopped parsley

Dredge cubed beef in flour. Sauté the bacon in a large cast-iron Dutch oven until fat has been rendered. Brown the cubed beef in butter and the rendered fat. Add onions, carrot, garlic and thyme. Cook about 1 minute. Add wine, beef stock and tomato paste. Stir and bring to simmer. Add mushrooms, cover and bake in a slow oven (300 °F) for about 3-4 hours. Season with salt and pepper and add chopped parsley. Serves 4.