Beef Bourguignon

Much easier and healthier than Julia’s, this recipe has no pork, or pork rind rendering, and uses a beurre manié, (mixture of butter and flour that thickens the sauce and, in Child’s words, “enrobes” the other ingredients. Adapted from Jean Kressy’s "Lightened Classics," Jan. 2010


***marinate the beef overnight in red wine***


1 1/2 teaspoons olive oil
1 1/2 pounds lean beef stew meat
2 cups vertically sliced onions
2 cups sliced carrots
1 cup diced green or red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1 (12-ounce) package button mushrooms, quartered
1 (14-ounce) can reduced-sodium beef broth
1 1/2 cups dry red wine
2 garlic cloves, pressed
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Chopped fresh flat-leaf parsley (optional)

Instructions
1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 3 hours or until beef is tender. Discard bay leaf.
3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
4. To serve, ladle into soup plates and sprinkle with parsley if using. Serves 8.