Boeuf Bourguignon
The food police might not like it when I say this next thing. I have made this recipe from Julia Child, and I have made Ina Garten’s, and I like Ina’s better. I know! Blasphemy! Honestly though, making things from cookbooks that are that many decades old is sometimes hard because things aren’t made the same way they used to be. Ingredients are different, things are manufactured differently, even our meats are different. (Which is a good reason to buy local and/or organic when you can.) When Julia was around, chickens weren’t the size of turkeys, but I digress.
This dish is SO great. It makes for amazing leftovers too. Just like the coq au vin, it gets better overnight! Served with a little warm crusty bread to soak up the liquid, YUM. It’s very easy to do, and worth the time to make sure you evenly brown the beef. I used a whole roast and just cut it up myself. I’ll be making this again over the winter, it’s so warm and filling and delicious!
Bon Appetit! ~ Jen
