Julia Child’s Beef Bourguignon

I’ve been doing most of the cooking lately because of our schedules, but Justin returned to the kitchen the other day with Julia Child’s Beef Bourguignon. It was a nearly six hour process that he started while I was at work. I got home to a wonderful smell in the kitchen. After seeing what was involved, I told him, “There are so many steps, so I’m just going to stay out of your way and drink.” He said, “That’s a good idea.” This ended up being an incredible meal. The recipe includes an entire bottle of wine (he used Apothic Red, a blend), so between a few drinks and eating this, let’s just say I was feeling nice. So much flavor. So savory and rich. Served over Yukon Gold mashed potatoes, my only contribution. I feel like Beef Bourguignon is something that every home cook has to make at least once in their life. He said it was not as difficult as people have made it seem over the years (namely the movie Julie and Julia), but tedious because of how many steps there are over the course of six hours.

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