Mastering the Art of Beef Stew

For Christmas, one of my presents was a lovely red Dutch oven, which I wanted specifically so I could make some of Julia Child's dishes in Mastering the Art of French Cooking. This is one such dish that I saw prepared in the movie "Julie and Julia." It looked delicious, so I really wanted to try it. And even though the recipe requires quite a bit of effort, it does create some truly extraordinary beef stew. I thoroughly enjoyed it, served over mashed potatoes.

Boeuf Bourguignon

6 ounces bacon
1 tablespoon olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups full-bodied, young red wine
2 to 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
1/2 teaspoon thyme
1 bay leaf, crumbled

18 to 24 small white onions, peeled
1 1/2 tablespoon butter
1 1/2 tablespoon oil
1/2 cup beef stock
Salt and pepper to taste
4 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme

1 pound fresh mushrooms, quartered
2 tablespoons oil
4 tablespoons butter
6 tablespoons minced shallots or green onions
2 small garlic cloves, minced

1. In a 9- to 10-inch fireproof casserole dish, saute the bacon in the oil over moderate heat to brown lightly. Remove to a side dish with a slotted spoon. Reheat oil and bacon drippings until almost smoking. Preheat oven to 450 degrees.

2. Dry the beef in paper towels; it will not brown if damp. Saute, a few pieces at a time, in the hot oil until nicely browned on all sides. Add to bacon.

3. In the same oil, brown the sliced vegetables. Pour out the oil.

4. Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. Remove casserole, and turn oven down to 325 degrees.

5. Stir in the wine and enough stock so that meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in 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.

6. While meat is cooking prepare onions and mushrooms. For onions, heat butter and oil in skillet. When they are bubbling, add the onions and saute over moderate heat for about 10 minutes. Make an herb bouquet by placing spices in cheesecloth. Pour in the liquid, season to taste and add bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

7. For mushrooms, heat oil and butter in skillet. Saute the mushrooms until lightly browned. Stir in the shallots or green onions and garlic, and toss over moderate heat for 2 to 3 minutes.

8. When the meat is tender pour the contents of the casserole into a sieve set over a saucepan. wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

9. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. There should be 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. Pour over meat and vegetables.

10. Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice.