Julia Child's Beef Bourguignon by Ben Maxwell

Ingredients

• 3 lbs beef short ribs or stewing beef, cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 1/4 cup olive oil
• 4 oz pancetta or bacon, diced
• 2 medium onions, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 bottle (750ml) dry red wine (like Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp fresh thyme leaves
• to taste salt and freshly ground black pepper
• 1 lb cremini mushrooms, quartered
• 1 lb pearl onions, peeled
• 2 tbsp butter

Instructions

1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef with flour until lightly coated.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove beef and set aside.
3. In the same pot, add the diced pancetta or bacon and cook until crispy, about 5 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add the chopped onions and carrots to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
5. Add the minced garlic and cook for 1 minute more until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about one-third, about 10 minutes.
7. Stir in the beef broth, tomato paste, bay leaf, and thyme. Return the seared beef and any accumulated juices to the pot. The liquid should almost cover the beef; add more broth if needed.
8. Bring the stew to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
9. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
10. While the beef is braising, prepare the mushrooms and pearl onions. In a separate skillet, melt the butter over medium-high heat. Add the quartered mushrooms and cook until browned and tender, about 5-7 minutes. Remove and set aside.
11. In the same skillet, add the peeled pearl onions. Cook, stirring occasionally, until lightly browned and tender, about 10-15 minutes. Add a splash of water or broth if they start to stick. Remove and set aside.
12. Once the beef is tender, remove the pot from the oven. Discard the bay leaf. Skim off any excess fat from the surface.
13. Stir the cooked mushrooms, pearl onions, and reserved crispy pancetta into the beef stew.
14. Simmer gently on the stovetop for another 10-15 minutes to allow the flavors to meld.
15. Taste and adjust seasoning with salt and pepper as needed before serving.