Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add it to the lardons.
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First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. Put the tablespoon of olive oil in a large 9" - 10" wide, 3" deep fireproof casserole and warm over moderate heat.
Saute the lardons for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Once browned, remove to the side plate with the bacon. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole in the oven for four minutes.
Toss the contents of the casserole again and return to the hot oven for 4 more minutes. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
The meat is done when a fork pierces it easily. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
For the onion, if using frozen, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onions to the skillet. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside. For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat. To Finish the Stew: When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it discarding the bits of carrot and onion and herbs which remain in the sieve. Distribute the mushrooms and onions over the meat. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning. Pour the sauce over the meat and vegetables. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
Boeuf Bourguignon a La Julia Child
Preheat oven to degrees. Arrange the beef chunks in a single layer on a tray lined with paper towels. Use additional paper towels to thoroughly pat the beef dry. In a large dutch oven pan, heat the olive oil over medium heat. Add the bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan. Regular sliced bacon will work just fine!
Julia Child's Beef Bourguignon
Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add it to the lardons. In the same fat, brown the sliced vegetables.