This is the first installment of a series of classic French recipes that I want to try. Usually my recipes are quick and simple but this little adventure may take me to some recipes that are more difficult. I decided to start out with the iconic Julia Child's Beef Bourguignon. Of course I did make some changes to suit my preferences. This became a wonderful beef stew that I would definitely try again but it didn't live up to the high expectations I had put on it to be the best thing I would ever put in my mouth.
6 slices of thick cut bacon, cut into strips
3T olive oil
3 lbs lean beef, cubed into 2 inch pieces (I used a round roast)
1/2 c sliced carrots
1 sm onion sliced
salt and pepper
3c red wine
3c beef broth
1T tomato paste
2t chopped garlic
1 bay leaf
1lb quartered cremini mushrooms
Rice or noodles
Saute bacon in oil in large dutch oven. Remove bacon from oil once crisp and save. Pat meat dry with paper towels and brown in batches in oil and bacon drippings and set aside with bacon. Brown the vegetables in the oil. Return the meat to the pot and toss with salt, pepper, and flour. Without lid on pot, place in oven at 450 for 5 mins. Toss meat and return to oven for another 4 mins. Reduce oven heat to 325. Remove pot from oven and stir in wine and enough broth to just cover the meat. Add tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on stove top, cover return to oven at 325. Simmer pot in oven 3-4 hrs until meat is very tender. Saute mushrooms in butter and add to pot before serving. Serve over rice or noodles.