Boeuf Bourguignon with Roasted Vegetables and Mashed Potatoes

When will my Julie and Julia references stop?!?!?!?  Here is another plug for the movie!  Ben has been asking about Boeuf Bourguignon since Julie Powell (Amy Adams) made it in the movie.  I did a little researching online and found Julia Child's recipe, it was far too complex for me.  Something about using wine to deglaze my pan... I don't know what deglazing is let alone why I would use wine to do it.  So I searched some more and found an easier version on my trusty Everyday Food website/magazine!

I made it on Halloween for Ben and our friends Tyler and Stacy.  I'm not sure how it differs from Julia Child's recipe but it got RAVE reviews!  Ben and still talking about it.  I will definitely be making this recipe again, it was delicious and fairly inexpensive to make!

Ingredients

Serves 8

• 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
  
• 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry  I used the "stew meat" that is already precut into chunks.  I was able to get 2lbs. for $4.00!
  
• Coarse salt and ground pepper
  
• 1/3 cup all-purpose flour
  
• 1 large onion, chopped
  
• 3 large cloves garlic, finely chopped
  
• 2 tablespoons tomato paste
  
• 6 medium carrots, cut diagonally into 3/4-inch slices
  
• 1 bottle dry red wine (3 cups) The cheapest bottle you can find, I found a bottle for $3.99!
  
• 1/2 teaspoon dried thyme
  

Directions:

1. In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
   
2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
   
3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
   
4. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
   
5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
   
6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
   

I served this meal with roasted mushrooms, zucchini, and pearl onions.  Here is how I roasted them:

1. Preheat your oven to 425 degrees.
2. Place whole mushrooms, (stems trimmed) zucchini, (sliced in thick strips) and thawed pearl onions on a rimmed cookie sheet.  Pour 2 tablespoons of olive oil over the vegetables, mix the vegetables to coat.  Season with S&P.
3. Roast for about 25-30 minutes in the oven.

I also made mashed potatoes and our friends brought bread.  I know carb overload, but a small french baguette was nice to have with this meal because it helped soak up the yummy sauce from the meat.