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Boeuf Bourguignon - Julia Child

kept byDAPHNE
recipe bystraubs.com
Notes: 

Wine Suggestion: Guigal Côtes du Rhône Rouge 2010 – “The 2010 Côtes du Rhône red (which includes more fruit from just outside the village of Seguret) has amazing intensity as well as more blueberry and black raspberry fruit intermixed with kirsch, pepper and earth. This dense, full-bodied 2010 should turn out to be as good as the 2009. These two outstanding values demonstrate the extraordinary talent and commitment to quality that is part of the Guigal family’s DNA.” 92 Points, The Wine Advocate

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Ingredients: 

6 oz. Bacon Slab, sliced thick
1 Tbsp Olive Oil
3 lbs Lean Stewing Beef, cut into 2-inch cubes
1 Carrot, sliced
1 Onion, sliced
1 tsp Salt
¼ tsp Pepper
2 Tbsp Flour
3 cups Red Wine, i.e. Côtes du Rhône, Beaujolais, Bordeaux-St. Émilion or Burgundy (Chianti will also work)
2-3 cups Beef Stock or Canned Beef Bouillon
1 Tbsp Tomato Paste
2 cloves Garlic, minced
½ tsp Thyme
Fresh Bay Leaf
18-24 peeled white onions, about 1 inch in diameter
1 ½ Tbsp Butter
1 ½ Tbsp Canola Oil
½ cup Beef Stock or Bouillon
Herb bouquet, tied together with twine
4 sprigs Parsley
2 sprigs Thyme
1 small Bay Leaf
1 lb Mushrooms, quartered and sautéed in 1-2 Tbsp. butter
Parsley sprigs to decorate


 

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