Boeuf Bourguignon adapted from Julia Childs' recipe

Boeuf Bourguignon

(adapted from Julia Childs recipe)
Ms. Childs recipe calls for pearl onions, which my family doesn't care for, so I omit them. Also her recipe calls for a 6 oz. chunk of bacon that you boil first before sautéing-I use thick-cut strips of bacon instead-no boiling needed.
There is a lot of prep work for this recipe, but it is so worth it!

 

 

Ingredients:
 9 to 10 inch stove top and oven proof casserole

extra virgin olive oil

5-thick slices of bacon (I use Wright Brand-naturally Hickory Smoked); cut width-wise 1/2 inch thick

3 lbs. Rump Roast-trimmed of fat and cut into 2-inch cubes

kosher/coarse salt & freshly cracked black pepper

6 carrots; peeled and sliced into 1 inch pieces

1 large yellow onion; small dice

2 Tablespoons flour

1 bottle of Beaujolais red wine-find in the French wine section (average size wine bottle)

2 to 3 cups beef stock

1 Tablespoon tomato paste

2 cloves minced garlic

1/2 teaspoon dried thyme

1 bay leaf
10-inch enameled skillet
2 Tablespoons butter

1/2 lb. baby bella (cremini) or button mushrooms; quartered

opt: chopped chives or parsley for garnish

Mashed potatoes; 6 servings

 

Direction:

Adjust the racks in your oven so that the covered casserole dish can fit in the middle position of your oven. Preheat your oven to 450 degrees.

1. Sauté the bacon in the casserole dish with a little olive oil over medium heat until lightly browned and crispy. Remove with a slotted spoon to a paper toweled side dish and reserve for later. Turn off the heat. Set the casserole dish with the bacon drippings off of the heat to prevent burning; meanwhile prepare the beef.
2. This next part is VERY important!- Drying each cube of beef: place 2 layers of paper towels on a large sheet pan. Tear off about 6-7 sheets of paper towels. Place 1 paper towel square in the palm of your hand and place one cube of beef in the center, press lightly around the entire surface area with your paper toweled hand. Place the dried cube on the paper towel lined pan; repeat with another cube using a different area of the paper towel, changing the towel for a new one once it is used on both sides, until all the beef is dried. (The beef will not brown if it is damp).
3. Reheat the casserole dish with the bacon drippings until it is almost smoking. Sprinkle about 1 teaspoon of salt and about 1/4 teaspoon of black pepper over the beef cubes and then sauté a few pieces at a time.  Don't over crowd the beef. (4 to 5 cubes at a time)- in the hot oil and bacon fat until nicely browned on all sides. Add it to the reserved bacon dish.
4. In the same fat, brown the sliced vegetables stirring occasionally until they release their moisture and pick up all the dark brown bits on the bottom of the casserole dish. Add a pinch of salt and 1 grinding of black pepper to the vegetables.
5. Return the beef and bacon to the casserole and sprinkle the meat and veggies with the 2 Tablespoons of flour, toss to coat. Set casserole uncovered in middle position of 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 place back onto the stove,  turn oven down to 325 degrees.
6. Pour entire contents of wine over the meat, add enough beef stock until the meat is barely covered. Stir in the tomato paste, garlic, thyme and the bay leaf. Bring to simmer on top of the stove, Then cover the casserole and set in the lower third of preheated oven. Cook for 2 1/2 hours until the meat is fork tender. Meanwhile prep the mushrooms.
7. Mushrooms: Place the enameled skillet over high heat with the 2 Tablespoons of butter and 1 Tablespoon of olive oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat and set aside until the beef is done.
8. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Find the bay leaf and discard it. Wash out, clean and dry the casserole dish and return the beef, bacon and vegetables to it. Distribute the cooked mushrooms over the meat; set aside.
9. Simmer the sauce in the sauce pan until it thickens enough to coat a spoon lightly. If too thin, boil it down rapidly, If too thick, mix in a few tablespoons of beef stock. Taste carefully for more seasoning with salt and pepper. Pour the sauce over the 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 over mashed potatoes and garnish with fresh parsley or chives.

Serves 6