Julia Child's Beef Bourguignon is my go-to. There's simply no reason to re-invent the wheel. A traditional French beef stew, featuring carrots, onions and mushrooms with loads of Pinot Noir. Hers is the best I've ever had and I thought I'd share it with you. It sounds fancy, and while it's certainly impressive, Bourguignon is also simple. Give it a try and add it to your repertoire. You're welcome.
Full disclosure: this recipe isn't difficult, but it is lengthy. I usually make it a day or two before I'm going to serve it. As it sits, it gets even better.
Julia Child's Beef Bourguignon
YIELD 6-8 bowls INGREDIENTS
Pro Tip: Use French Pinot Noir for most delicious results.
Pro Tip: For an impressive presentation, serve your stew in a hollowed bread boule that's been toasted for a few minutes in the oven.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.