Julia Child's Boeuf Bourguignon

As promised, I am posting my attempt at classic French cooking, following Julia Child's recipe for Boeuf Bouruignon. This was undertaken after watching the movie Julie and Julia, in which this famous dish makes a cameo appearance. The day after the movie, I did a quick Internet search to find the recipe (see below), found a great site with scans from the cookbook Mastering the Art of French Cooking, made a quick trip to the market, and I was all set. I rarely follow recipes. I either come up with my own thing, based on what I have or what I am in the mood for...or I skim a few different recipes of something, get inspired and come up with my own hybrid version.

Here is the link to the recipe.

http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/

There are actually three recipes to follow, as the main dish contains "brown braised onions" and "sauteed mushrooms". I followed the recipes exactly, and the dish came out marvelous.

I would recommend trying this the traditional way the first time you make it...just so you can taste it. What I also wish I had the opportunity to do would be to make this with game..ideally moose or caribou. Maybe I can find some venison in these parts and try that. For those of you who have access to game, I encourage you try that, and let me know how it turns out. This would be an excellent dish to cook up at the cabin on a cold fall or winter day. A bottle of wine in the stew, and a few bottles on the table to drink and wash it all down would make for deliciously rich meal.

Brown-braised onions and mushrooms, combined and being reheated in a skillet