Julia Child's Boeuf Bourguignon

Preheat the oven to 450°.

In a large Dutch oven, heat 1 tablespoon olive oil until glistening over medium-high heat. Add 6 ounces bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.

Use several paper towels to dry2-3 pounds beef chuck roast (if they're not dry, they won't brown) and add them in batches to the Dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the meat has been browned.

Add 1 carrot and 1 small onion to the Dutch oven and saute them, stirring occasionally until lightly browned and crisp-tender.

Return the beef, bacon and any drippings to the dutch oven. Add 1 teaspoon kosher salt and ¼ teaspoon pepper and stir to combine. Sprinkle 2 tablespoons flour and stir until the meat and vegetables are well coated. Put the Dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice light crust).

Reduce the oven temperature to 325°.

Add 2½ cups red wine to the pot and 2-3 cups beef stock or enough to barely cover the meat. Stir in 1 tablespoon tomato paste, 2 cloves garlic, 5-6 sprigs thymeand 2 bay leaves. Cover the pot tightly with a lid and place back in the oven. Braise for 2-3 hours or until the beef is tender.

While the beef is cooking, prepare the onions and mushrooms.

Tie 4 sprigs parsley and 3-4 sprigs thyme into a bundle with kitchen string. In a large enameled pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat until the foam has subsided from the pan. Add 6-7 ounces frozen pearl onions and cook until they are lightly browned. Add the herbs, ½ bay leaf and ½ cup beef broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 20 minutes–until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.

In a large skillet heat ½1 tablespoon olive oil and 2 tablespoons butter until the foam from the butter begins to subside. Add half 1 pound white mushrooms to the pan and cook until browned. They will first absorb the oil, and then begin to brown... do not crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl as the onions.

Continue with the remaining mushrooms, by heating the remaining ½ tablespoon oil and 1 tablespoon butter until the foam subsides, adding the mushrooms and then browning them evenly. Transfer mushrooms to the bowl and set aside.

When the meat is tender, use a slotted spoon to transfer it to a bowl -- Set a strainer over a medium bowl and strain the vegetables and broth through the strainer. Press lightly on the vegetables to get as much sauce from them as possible without pushing through the solids. Transfer the beef back to the pot and pour the sauce over the beef. Add the mushrooms and onions (I saved a few carrots too, because I love them).

Cool the beef bourguignon to room temperature and transfer to the refrigerator to chill for several hours or overnight.

The next day, heat the oven to 325° F. Skim the excess fat off the top of the stew and discard.

Place the pot back into the oven and braise for 1-1½ hours.

Garnish with fresh thyme and/or chopped parsley and serve with crusty bread and a good red wine.