It's the perfect time of year to make Julia Child's Beouf Bourguigon. I like lots of chunky carrots and parsnips in my beef stew that become nice and sweet throughout braising - which goes perfectly with salty, tender, braised beef. The best part? This recipe uses all but one glass of wine - so set aside for dinner or enjoy while cooking! Happy cooking!
3 lb beef chuck, cut into 2-inch pieces
2-3 Tbsp olive oil
8 oz thick-cut bacon, sliced into 1/2-inch pieces
1 large onion or 2 medium onions, thinly sliced
2 large carrots, peeled and cut into large pieces
2 large parsnips, peeled and cut into large pieces
2 Tbsp flour
2-3 Tbsp tomato paste
1 bottle of dry red wine (reserve 1 big glass on the side to enjoy), such as Chianti
3 cups beef stock
1 bundle of thyme
1 lb browned mushrooms (brown ahead of time in a separate pan)
8 oz pearl onions (frozen, peeled)
creamy mashed potatoes, to serve
garnish with fresh parsley, rough chop
Preheat ove to 325F. Let beef come to room temperature. Dry beef well with paper towels then season with salt and freshly ground black pepper. Heat oil in a large heavy-bottomed pot over medium-high. Working in batches, brown the meat on all sides. Remove to a tray or plate and set aside. To the same pot, add the bacon and cook for about 5 minutes, or until just starting to brown. Add the onions, season with salt and cook until the bacon and onions are browned and caramelized. Add the carrots and parsnips, and season with salt and pepper. Add the flour and tomato paste, stir to coat vegetables, and cook for 2-3 minutes. Add the wine and scrape bottom of pot to deglaze. Bring to a simmer, then add stock, browned beef, thyme, browned mushrooms and pearl onions. Season with salt and pepper. Bring to a boil, then remove from heat. Cover and transfer to oven. Let braise for about 2 1/2 hours until the beef is fork-tender. Serve over creamy mashed potatoes and garnish with fresh parsley! Bon appetite!