18pearl onions (can be frozen - defrost in refrigerator overnight)
2tbspflour
3cupsred wine (like Pinot Noir)
2cupsbeef stock
2tbsptomato paste
1beef bouillon cube
1tspnfresh thyme, chopped
2bay leaves
2tbspfresh parsley, chopped
1lbfresh button mushrooms (champignons de Paris), If possible pick small button mushrooms, wash clean and dry.
3tbspbutter
1/2tspsalt
1/4tspfreshly ground pepper
To serve with mashed potato, rice or crusty French bread
Instructions
In a heavy pot, heat 1 tablespoon olive oil, add the cut bacon, sauté until golden brown. Remove with slotted spoon and set aside.
In the same pot, add the cubed beef by batches, in a single layer, and sear all sides.Remove to the same plate as the bacon.
In the same pot, add the diced carrots and onions, sauté for around 3 minutes, add half of the minced garlic, saute for 1 minute. Remove any excess fat and add the flour. Mix well and sauté for 3 minutes. Add back the beef and bacon to the pot. Season with the salt and pepper.
Add the wine first, then the beef stock to barely cover the meat, tomato paste, beef bouillon, herbs. Stir well. Bring to boil. Lower the heat to simmer, cover the pot, cook for at least 2 hours over low heat until the meat turns very tender, stirring from time to time so the food would not stick to the bottom of the pan or burn. If you use brisket, the braising time would be longer, around 2.5 to 3 hours.
Meanwhile, in a saucepan, heat 1 tablespoon butter, add the pearl onions and saute until caramelized and releasing beautiful seared onion flavor. Remove the onions and set aside.
In the same saucepan, add 1 tablespoon butter. Add the remaining garlic, fry for 1 minute, then add the mushrooms. Saute for 4 to 5 minutes till brown.
In the last 15 minutes of the beef cooking, uncover the pot, add the sauteed pearl onions to the pot. Stir well. Taste and adjust seasoning if needed.
In the last 5 minutes of the cooking, add the sauteed mushrooms, garlic and any butter left in the saucepan.
Garnish with chopped parsley and serve with mashed potatoes, rice or crusty French bread.
Notes
This recipe is adapted from Julia Child's famous Boeuf Bourguignon...