boeuf bourguignon ala julia child

First recipe to share for the comeback is my personal favourite, boeuf bourguignon by Julia Child. It was seen in the movie Julie & Julia ( a tribute movie to the late Julia Child ) and it sure looks yummy! Ive made it before, and it was awesome. So try it guys and tell me what you think about it! Bon Apetite! 

Recipe:

THE STEW

6 ounce                                       bacon

1 tbsp                                         olive oil

3 pounds                                     lean stweing beef, cut 2 inch cubes

1                                                carrot, peeled & sliced

1                                                onion, peeled & sliced

1 tsp                                           salt

1/4 tsp                                        pepper

2 tbsp                                         flour

3 cups                                         red wine (a full bodied wine)

2-3 cups                                      beef stock

1 tbsp                                         tomato paste

2                                                garlic cloves

1 sprig                                        thyme

1                                                fresh bay leaf

Method:

1. First, cut bacon into 1 1/2inch long slices or whichever shape you prefer.
2. Pre-heat the oven to 450'F or 220'C.
3. Put the tablespoon of olive oil into a large fireproof casserole and warm over moderate heat.
4. Saute the bacon for 2-3 minutes to brown lightly.
5. Remove to a side dish with a slotted spoon.
6. Dry off the pieces of beef (drying the beef with a towel helps better browning) and saute them in the hot bacon oil until nicely browned on all sides.
7. Once browned, remove to the side plate with the bacon.
8. In the same pan with oil, saute the onion and carrot until softened.
9. Pour off the fat and return bacon and beef to the pot together with carrots and onions.
10. Season it with salt and pepper, then stir in flour.
11. Set the uncovered casserole in the oven for four minutes.
12. Give the ingredients a good stir again, and return to hot oven for 4 more minutes.
13. Now lower the heat to 325'F or 180'c. 
14. Remove the casserole from the oven, and the wine. Let simmer on high heat for 1 minute. 
15. Add in the stock so that the meat is barely covered.
16. Add tomato paste, garlic and herbs. 
17. Bring to simmer on the stove, cover and place into the oven and let it cook for at least 2 1/2 hours. 
18. Check after 2 hours to assure its not too dry. If its too try, add more stock. (the sauce should be nice and thick, but not too dry)

Enjoy & Bon Apetite !