Savoring Julia Child’s…

Beef Bourguignon

For the past several years, once January arrives, I set aside a day to prepare this flavorful dish. I love to cook and not afraid to try new recipes, so after watching the film Julie, Julia I was intrigued by the challenge.  It is a hearty stew perfect for cold winter evenings and is well worth the time and effort.

P1010561

The recipe I follow provides a generous amount, so I freeze the leftovers in smaller portions and we are able to enjoy this treat for weeks to come.  I wish I could take photos of food and make it look appetizing, so please know I really did try.

P1010565

The stew simmers in the oven for about 3 hours. Then you have to carefully remove the liquid and boil it down for about 40 minutes. (Look how rich and delicious it looks!) Once this step is complete you are left with a silky broth to pour back into the stew. Placing it in the refrigerator to sit until the next evening makes it taste even better.

P1010580

I would like to say I baked this bread, but I could never get the hang of the step which required dissolving the yeast in any of the recipes I have tried.  Also, the loaves I bake lack flavor (probably because of the yeast step), so this loaf is store-bought.

IMG_5368

There are many ways to serve the beef bourguignon – over noodles, with mashed potatoes or maybe a side vegetable ~ anything that suits your fancy.  M. wanted to try it with noodles and this is all we had in the pantry.  In my opinion, these noodles were not a positive addition; the sauce fell through the noodles instead of around the beef.  I will not serve it this way next time. I like to keep it simple and serve it with warm, crusty bread, maybe a small salad, and of course, wine.

I am hoping Julia would approve!