by Cate Wells
After watching Julie and Julia this summer, I left the theater with a strong desire to cook Julia Child’s Boeuff Bourguignon. I’ve been waiting for a cold weekend to make the classic beef stew ever since. Thanks to a forecast of snow and a bed-bound friend who needed some home cooking (take it easy, Amy!) I was in luck this past weekend.
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by Cate Wells
Today = The Recipe
The Inspiration = Julie & Julia movie + Julia Child’s My Life in France book + snowy weekend – Julie Powell’s neurosis
Tomorrow = The Results
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Volume One). Copyright 1961 by Alfred A. Knopf, Inc.
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.
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