Beef bourguignon, Julia Child's version

Remove the bacon rind and cut the bacon into lardons half an inch wide and one and a half inches long.

Simmer the bacon in water for 10 minutes to subdue the smoke, then reserve the blanched rind.

Slice the onion and carrot.

Dry the beef completely and cut it into two inch cubes.

Heat the olive oil in a Dutch oven over moderate heat and lightly brown the bacon two to three minutes, then remove it, keeping the fat.

Brown the dried beef on all sides in the bacon fat and oil, in batches, without crowding the pan; remove.

Saute the sliced onion and carrot in the fat until browned.

Return the beef and bacon, add the pepper and salt.

Sprinkle over the flour and toss to coat.

Uncovered, into a 450F oven for four minutes, toss the beef, then four minutes more.

Add the red wine.

Add beef stock to just barely cover the beef.

Add the tomato paste, mashed garlic and crumbled bay leaves.

Add the blanched bacon rind.

Bring to a simmer, cover and braise in the lower third of a 325F oven for two and a half to three hours.

Brown braised onions: if the pearl onions need peeling, drop them into simmering water for 20 seconds first.

Melt the butter with the oil in a skillet over medium; once foaming add the onions.

Saute 10 minutes, rolling the onions and not breaking their skins.

Add the beef stock, salt, pepper, parsley sprigs and bay leaves; cover, lower the heat and simmer slowly 40 to 50 minutes.

Mushrooms: heat butter and oil in a pan until the butter foams, add the mushrooms and shake and toss four to five minutes.

The meat is done when a fork pierces it easily; strain the contents, discarding the longer bacon rind pieces and the bay leaves.

Add the mushrooms and the drained pearl onions to the beef.

Simmer the strained sauce two to three minutes, skimming fat as necessary, until it lightly coats the back of a spoon.

Pour the sauce over, cover and simmer a few more minutes, then check the seasoning.

Serve topped with chopped parsley.