Julia Child's Boeuf Bourguignon
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This recipe is from the 1978 edition of Julia's world famous cookbook.
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It starts by crisping bacon and browning beef. I used chuck roast
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Cook the carrots and onions in the same pot to develop a fond (a.k.a. crust).
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Add beef back to the pot with burgundy wine, tomato paste, garlic, and herbs. Braise 3-4 hours in the oven.
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In another pot, cook the pearl onions with a bouquet garni and braising liquid.
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Cook the mushrooms in a separate pan. Don't crowd them, otherwise they won't brown.
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Strain the sauce from the braised beef and reassemble the ingredients in the pot to serve.
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Get the full recipe by clicking the link below.
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