Beef Bourguignon

While my daughter was visiting we watched the Julie/Julia movie which is about a woman, Julia, cooking through Julie Child's entire cook book and then blogging about her successes, mishaps, and down right disasters. The movie inspired me to try my hand at Beef Bourguignon, which was the first major meal Julie Child cooked. With Michael's help, the meal was a great success. We served it with garlic mashed potatoes and french-style green beans.


2 lb topside or round steak, cubed
Plain flour seasoned with salt and pepper
3 Tbsp. oil
4-5 slices of bacon
12 small pearl onions
1-1/4 c red wine (I used a Merlot)
2 c beef broth
1 tsp dried thyme
6 oz button mushrooms
2 bay leaves
1 tsp garlic powder
1 tsp onion salt

1. Heat oil in large pan and fry bacon until crisp. Take out of pan and crumble into medium-sized pieces. Set aside.
2. Toss the beef in the seasoned flour shaking off excess and brown each side well in same pan that you fryed bacon in. Remove and set aside.
3. Add onions to the pan and cook until golden.
4. Add remaining ingredients, still leaving beef and bacon aside.
5. Bring to boil, reduce heat and simmer, covered for 1-1/2 hours, stirring occasionally and adding the beef and bacon the last 15 minutes.
6. Enjoy!