Now offering Commissioned Quilts

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I apologize that it took me so long, but I’ve finally posted my recipe for Beef Bourguignon, enjoy!

And there it is...

A little bit of heaven!

There’s something amazing about the way Beef Bourguignon blends with creamy, garlic mashed potatoes.

I could die happy tonight!

a few hours later...

Pearl onions, baby bella mushrooms…

 Mmm… it smells so good! 

Another hour or so for it to thicken up, and Jim and I are going to be in heaven! 

The start of something glorious!

Beef Bourguignon… food of the gods, balm to the soul, the aroma is enough to make you cry!

The basics…

 Followed by the balm to the soul… (that would be the healthy dose of brandy to flambe it in, and the red wine to bathe it in!)… 

  

A few hours in a slow oven, then I will carmelize the pearl onions, saute the mushrooms, thicken the sauce, and let it cook for another hour or so.

I’ll come back and tease you with more pictures when it’s finished cooking!  Of course no meal is complete without a loaf of crusty bread, and I made some whole wheat bread while I was at it.  My oven has been running since this morning and will be on all day long, no need for the furnace today!

I’ll never forget the first time I tasted Beef Bourguignon.  I was in my early thirties, and thought I’d surely died and gone to heaven.  I vowed I’d never again make plain beef stew, and I haven’t!

I only make Beef Bourguignon a few times a year in the winter, as it’s very expensive to make… I think we can eat lobster for less, it’s very rich, and it’s very time consuming! 

So I always pick a day when it’s cold, cloudy, and either getting ready to rain or snow, somehow that makes it all the more magical to me, as I savor the wonderful smells, the joy of having a roof over my head and a warm home to call my own (life was not always so good to me!) and then I immerse myself in the pleasure of creating this special dish.  One day, I’ll make a step by step pictorial and share it on my blog.  I began with Julia Child’s version of the dish, but have adapted it to my taste over the years.

I serve it with garlic mashed potatoes and a loaf of crusty bread.  And I am eternally thankful I discovered the joy of cooking!