Julia Child’s Boeuf Bourguignon

Ingredients

• 6 ounces chunk of bacon
• 1 Tbsp olive oil or cooking oil
• 3 lbs. lean stewing beef cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp salt
• ¼ tsp pepper
• 2 Tbsp flour
• 3 cups full-bodied young red wine
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp tomato paste
• 2 cloves mashed garlic
• 1 tsp thyme
• A crumbled bay leaf
• 18-24 small white onions, brown-braised in stock
• 1 lb. quartered fresh mushrooms sautéed in butter
• parsley sprigs