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Beef Burgundy
If you’ve been to the movies lately, it’s likely you’ve seen Julie and Julia on the marquee.
This true story contrasts the life of TV chef and cookbook author Julia Child with a modern-day
fan, Julie, who blogs about cooking all 524 recipes in Mastering the Art of French
Cooking. It’s a movie that makes you feel two things: uplifted and absolutely starving.
Some of the French dishes that star in the movie aren’t so appealing, like the ones baked
in heavy pastry dough. Others are downright mouth-watering. Whenever the actors on
screen sit down to eat you’ll wish you were at the table with them. French classics like
juicy roasted chicken, fish sautéed liberally in butter and creamy hollandaise sauce with
artichokes all make an appearance. One of the most memorable dishes is beef cooked
for hours in red wine and stock until it’s so tender it will melt in your mouth.
This French dish, Boeuf Bourguignon, (or Beef Burgundy) is essentially a beef stew. But
during the hours it slowly cooks in the oven something magical happens. The flavor of
the broth intensifies and thickens into a velvety sauce. The beef becomes tender beyond
belief. This sort of pleasure doesn’t come easily—you’ve got to give a little bit of yourself
to achieve it. Mostly in the form of time. The recipe is not complicated, but from start to
finish takes close to four hours. For at least two of those hours the Boeuf Bourguignon
is tucked in the oven, filling your home with its amazing aroma. This dish keeps well, so
think about making it on a Sunday and saving it for lunch during the week. You can also
make Boeuf Bourguignon the night before a dinner party and re-warm it before serving.
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