Name: Boeuf Bourguignon
Yield: Makes 6 servings
Ingredients: 1 whole head garlic; 2 tablespoons plus 2 cups dry red wine; 4 thick bacon slices, cut into 1-inch-wide strips; 3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces; 1 medium onion, chopped; 1 large carrot, chopped; 2 tablespoons all purpose flour; 3 tablespoons tomato paste; 3 large fresh thyme sprigs; 3 large fresh sage sprigs; 3 large fresh rosemary sprigs; 2 bay leaves; 3 cups (or more) canned beef broth; 12 ounces pearl onions; 3 bunches baby carrots, trimmed, peeled; 12 ounces shiitake mushrooms, stemmed, quartered

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Boeuf BourguignonMark Thomas

On the first show of her series "The French Chef," Julia Child taught viewers to make this staple of French bourgeois cuisine. Roasted garlic, baby vegetables and wild mushrooms bring the dish right up to date.

Recipe notes

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