BOEUF BOURGUIGNON A LA JULIA CHILD
Steps:
- 1 Saute bacon & set aside . I just used strip 2 Pre-heat the oven to 450°F. 3 Heat oil in a large (9" - 10" wide, 3" deep) fireproof casserole 4 Brown beef in the hot oil/bacon fat & put w bacon. 5 Saute the onion and the carrot until softened. 6 Combine cooked ingredients 7 Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. 8 Set, uncovered, in the oven for 4 minutes. 9 Toss the contents of the casserole again and return to the hot oven for 4 more minutes. 10 Lower temp to 325°F. 11 Add the wine and enough stock so that the meat is barely covered. 12 Add remaining ingredients. 13 Simmer. 14 Cover and place in the oven 15 The meat is done when a fork pierces it easily 3 to 4 hours. 16 While the meat is cooking, prepare the onions and mushrooms and set them aside till needed. 17 For the onion, if using frozen, make sure they are defrosted and drained. 18 Heat the butter and oil in a large skillet and add the onions to the skillet. 19 Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. 20 Pour in the stock, season to taste, add the herbs, and cover. 21 Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. 22 Remove the herbs and set the onions aside. 23 For the mushrooms, heat the butter and oil over high heat in a large skillet. 24 As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. To Finish the Stew:. 25 When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan. 26 Wash out the casserole 27 Combine all ingredients except for sauce 28 You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly 29 Refrigerate over night and reheat the next day. Serve with noodles and/ or crusty bread
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