Julia Child's Boeuf Bourguignon

Instructions

Cut the rind off the bacon and slice the meat into lardons about ¼ inch thick and 1½ inches long. Simmer the rind and lardons in 1½ quarts of water for 10 minutes, then drain and dry them. Preheat the oven to 450°F (230°C).

Brown the lardons lightly in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat, 2 to 3 minutes, and lift them out with a slotted spoon. Pat the beef completely dry, since damp meat will not brown. Heat the fat until almost smoking and sear the beef a few pieces at a time until browned on all sides, then add it to the lardons.

Brown the sliced carrot and onion in the same fat, then pour off the excess fat. Return the beef and bacon to the casserole and toss with ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle over the flour and toss to coat lightly. Set the uncovered casserole in the oven for 4 minutes, toss, and give it another 4 minutes so the flour browns into a light crust.

Take the casserole out and lower the oven to 325°F (160°C). Stir in the wine and enough stock, 2 to 3 cups, to just cover the meat. Add the tomato paste, garlic, thyme, crumbled bay leaf and bacon rind, and bring to a simmer on the stove.

Cover and place in the lower third of the oven, adjusting the heat so the liquid barely simmers for 3 to 4 hours. The beef is ready when a fork pierces it easily.

While the beef cooks, heat 1½ tablespoons butter with 1½ tablespoons oil in a skillet until bubbling. Add the small onions and sauté over moderate heat for about 10 minutes, rolling them to brown as evenly as you can without breaking the skins. Add ½ cup of the stock, salt and pepper to taste, and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes, until the onions are tender but keep their shape and the liquid has evaporated. Discard the bouquet and set the onions aside.

Wipe out the skillet and heat the remaining oil and butter over high heat. When the butter foam begins to subside, add the mushrooms and toss and shake the pan for 4 to 5 minutes. Remove from the heat as soon as they start to brown lightly.

When the meat is tender, tip the casserole contents into a sieve set over a saucepan. Wash the casserole, return the beef and lardons to it, and scatter the onions and mushrooms on top.

Skim the fat from the sauce and simmer it for a minute or two, skimming again as more fat rises. You want about 2½ cups, thick enough to lightly coat a spoon. Boil it down if too thin, or stir in a few tablespoons of stock if too thick, and taste for seasoning.

Pour the sauce over the meat and vegetables, cover, and simmer for 2 to 3 minutes, basting several times. Serve from the casserole, or on a platter surrounded with potatoes, noodles or rice and decorated with parsley.