It's Julia Child's recipe. I mean, hello.
I've wanted to make her beef bourguignon
for yeaaaars now. I've had the book forever. I've seen the movie 3 bakamajillion times now. What's taken me so long? Man, I don't even have an answer.
All I know is, Aaron and I spent a good six hours making this UNBELIEVABLE stew a couple of weekends ago, and I haven't been able to get it out of my dreams. Or my car.
Wait, never mind.
So, here it is! While the stew simmers, pour yourself a few glasses of red wine, and watch Julie and Julia. And eat cheese. And crackers. But save your appetite for stew OR I WILL TURN THIS CAR AROUND.
Tighten your apron strings. This one is a doozie.
The recipe with measurements and temperatures is linked at the bottom of this post.
Cut up some bacon and simmer it in water for about 10 minutes. I'd never done this before and was fascinated. Then just drain and dry it.
Then sauté the bacon in some oil until it's lightly browned; just a few minutes.
Now, this is important. Pat your meat dry! Or else it won't brown. You probably already knew that, but I remember learning it a few years and being all whaaaaat. Then place the 2-inch cubes of stewing meat in the fat and sear until they've browned all over. You may have to do this in batches.
Back in the pot, sauté some carrots and onions!
Then add the beef and bacon back to the pot. Season with a little salt and pepper and sprinkle with flour. Toss it all up and place it in the oven for a little bit to get that good crust on the meat. Oh, JULIA AND YOUR FLOUR.
Okay, then pour the wine and stock in, along with tomato paste, garlic and some herbs. Stick her in the oven for 3 to 4 hours. I didn't photograph what the liquid looked like in the pot because that's boring. And it was so heavy and I was a scaredy cat.
While it's cooking, work on your onions and mushrooms. You'll just brown the pearl onions in some butter with some beef stock and herbs. This takes a good while though. Slow cooking, baby.
Then you'll set the onions aside and get your mushrooms all browned in some more butter. Ain't nothing wrong with that.
Hey! It's our stew, after about 4 hours. OMG.
Then after some straining and simmering, you put it all back in the pot together for one last dance. I mean, just look at that.
Garnish it with parsley and serve with potatoes. Or pasta! Or rice! I'll chill.
I honestly can't begin to describe to you what is going to happen to your body when you inhale this.
Just . . . just go.
Let's get married, Julia.