Boeuf Bourguignon

After enjoying Julie and Julia, Phillip and Meagan bought Julia Child's Mastering the Art of French Cooking. They got me excited to try making Boeuf Bourguignon for our group dinner last month. I made the trek to the Utah State Liquor Store to stock up on wine and cognac and I purchased all the other ingredients at the grocery store. If this were any place but Utah, it would have been one-stop shopping.

It was labor intensive because I made two batches simultaneously, which required lots of cutting and chopping, but the finished product was spectacular. I actually used Ina Garten's recipe from the internet because it seemed more friendly than Julia's.

There was enough left over to share with Phillip, Meagan and family, who were most excited to see how it turned out.

All the ingredients ready to go

Ready to add and flame the cognac

The cooking was finished in the oven for much longer
than the recipe required

The mushrooms and pearl onion are finished
on the stove top

The finished product with noodles and buttered
bread crumbs: delicious!

I guess it really is all about food isn't it?

That's all for now.

OXO

D.