I woke up feeling better than I had all week and decided that I was going to do what I like to call “Thank You Baking”. I have had a lot of people helping me here and there this week and what better way to show my appreciation than to make them a tasty little morsel, right?
I thought while I was at it I would make a few dinners for this week. I had a few dishes in mind and one of them needed to cook for 3 hours. I have wanted to try this take on Julia Child’s Boeuf Bourguignon .
Ever since I read her original recipe in Mastering the Art of French Cooking 15 years ago I have wanted to try it. It has stuck with me all this time.
Because her original recipe is rather labor intensive and well…hard..I pounced on this recipe I saw featured in Martha Stewart Living. I have tweaked it, of course, but the final result is close to Martha’s ????
My plan was to make this today and the Boys and I would have it tomorrow. Matt is going to be gone and I wouldn’t have to worry about dinner (just homework, housework, driving back and forth to swimming, taking out the dogs….1 week post-op).
The smell of the simmering soup was more than Matt could bear and I am a sucker…So guess what we had tonight? You guessed it : This recipe for Boeuf Bourguignon Soup, served with herbed egg noodles and cheddar & rosemary biscuits.
It was wonderful, everyone loved it and Matt didn’t feel left out. This may look like a complicated dish but it really isn’t. I bought a Burgundy wine (to cook with ) and beef stock (not broth). I wanted to stay pretty true to Martha’s recipe.
This was a real hit in my house and nice to have on a very cold day. Make sure you have about 3 hours to be home for this. It really was easy!
Julia would say…Bon Appetite! But like Martha, I too will say about this dish…It’s a Good Thing!