Sunday, January 09, 2011

Last Sunday (after camping in the snow), we made Boeuf Bourguignon. After consulting Julia Child, Alice Waters, and Ruth Reichl, we decided to go with Ruth Reichl's version. In all it is pretty simple.

Cut some bacon and some cheap cut of beef into chunks:

Flour and then brown the beef:

Deglaze the pan and pour the liquid over the beef to sit until the veggies are sauteed:

Saute the veggies and then add some wine (about 750ml):

Already tasting pretty good:

Saute some pearl onions and mushrooms:

When it is nearly done, add potatoes and sauteed onions and mushrooms:

Pretty exciting:

After a mere seven hours later, it is all over:

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