Title: Boeuf Bourguignon
Yield: 6 servings
Source: Julia Child
Remove rind from bacon, and cut into lardons (sticks, 1/4 inch thick and 1-1/2 inches long). Simmer rind and bacon for 10 minutes in 1-1/2 quarts of water. Drain and dry.
Preheat oven to 450 deg F.
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Saute it a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of the preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. This browns the flour and covers the meat with a light crust. Remove casserole and turn oven down to 325 deg F.
Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of stove. Then cover the casserole and set in the lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2-1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meet is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2-1/2 cups of sauce thick enough to coat a spoon lightly. If too thin boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance up to this point.
For immediate serving: Cover the casserole and simmer for2-3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a plate surrounded with potatoes, noodles, or rice and decorate with parsley.
For later serving: When cold, cover and refrigerate. About 15 -20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeax or Burgundy.