Boeuf Bourguignon

2 lbs. bottom round roast, trimmed and cut into 3/4″ cubes
1/4 c. flour
1 T. olive oil
1 (14 1/2 oz.) can low-sodium beef broth
1 c. red wine
1 (16 oz.) package frozen pearl onions (I couldn’t find these so I used fresh)
1 (10 oz.) package cremini mushrooms (I used baby portabellas)
2 T. tomato paste
4 garlic cloves, minced
1 T. chopped fresh thyme (I just toss in fresh thyme sprigs; the tiny leaves fall off during cooking and I remove the stems later)
1 bay leaf
1 t. salt
1/2 t. black pepper
1 lb. carrots, thickly sliced
2 T. chopped fresh parsley

Toss beef with flour, heat oil in a large Dutch oven and cook beef in batches until browned. Don’t crowd pan or the beef will stew rather than brown. Transfer to a bowl with a slotted spoon.

Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper to pot. Bring to a boil, stir in the beef and reduce heat. Cover and cook on low heat for at least one hour. Stir in carrots and continue to simmer another 30 minutes, or until beef and carrots are tender. Sprinkle with parsley and serve.

Julia calls for straining all the ingredients into a big bowl and then boiling down the sauce until it’s thick. I simply ladled out some of the sauce into a separate small pan, added 1 T. cornstarch mixed with 1 T. water and boiled it for a few minutes, then added it back to the Dutch oven.

Serve with boiled baby Yukon Gold potatoes and peas.

Serves: 6
8 Poodles