Name: Julia Child's Boeuf Bourguignon
Prep time: 45 min
Cook time: 210 min
Total time: 270 min
Yield: 6
Ingredients: 6 ounces bacon (sliced crosswise 1/4" thick pieces); 1 tablespoon olive oil; 2-3 pounds beef chuck roast (cut into 2 inch cubes); 1 carrot (peeled and sliced); 1 small onion (peeled and sliced); 1 teaspoon kosher salt; 1/4 teaspoon pepper; 2 tablespoons flour; 2 1/2 cups red wine (full bodied); 2-3 cups beef stock (or broth); 1 tablespoon tomato paste; 2 cloves garlic (mashed); 5-6 sprigs thyme (tied in kitchen string); 2 bay leaves; 6-7 ounces pearl onions (from freezer section (thawed)); 1 tablespoon butter; 1 tablespoon olive oil; 4 sprigs parsley; 3-4 sprigs thyme; 1/2 bay leaf; 1/2 cup beef broth (or stock); 1 pound white mushrooms (stems removed, quartered); 2 tablespoons butter; 1 tablespoon olive oil; chopped parsley