Julia Child's Beef Bourguignon

Ingredients

• 6 slicesbacon, cut into lardons
• 3.5 tbspextra-virgin olive oil, divided
• 3 lbsstewing beef, cut into 2-inch chunks
• 1 largecarrot, sliced
• 1 largewhite onion, sliced
• 1 pinchcoarse salt
• 1 pinchfreshly ground pepper
• 2 tbspflour
• 3 cupsred wine (such as Chianti)
• 2 1/2 to 3 1/2 cupsbeef stock
• 1 tbsptomato paste
• 2 clovesgarlic, smashed
• 0.5 tspthyme
• 1bay leaf, crumbled
• 1herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• 18 to 24small pearl onions
• 0.5 tbspbutter
• 0.5 cupbeef stock (for pearl onions)
• 0.5 lbfresh white mushrooms, quartered

Method

1. 1Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
2. 2Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
3. 3Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
4. 4Add the sliced carrots and onions to the pot; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain.
5. 5Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
6. 6Remove pot from oven; toss beef and place back in the oven for 4 more minutes.
7. 7Remove the pot from the oven and reduce the heat to 325°F.
8. 8Add the wine and stock to the pot — liquid should barely cover the meat and vegetables. Add the tomato paste, garlic, and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
9. 9In the last hour of cooking, bring 1½ tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss in the fat until browned, about 10 minutes. Stir in 1/2 cup beef stock, a small pinch of salt and pepper, and the herb bouquet. Reduce heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.
10. 10Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
11. 11Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
12. 12Place a colander over a large pot. Drain the beef stew through the colander into the pot. Simmer the sauce over medium heat for about 5 minutes, skimming any fat on top. Pour the sauce over the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms and simmer an additional 3 to 5 minutes.
13. 13Garnish with parsley and serve with potatoes, rice, or noodles.