Julia's Boeuf

Today, I made Julia Child's Boeuf Bourgignonne.  I am eating it as I write this, actually.  I've had the ingredients since my trip to Eureka to see "Julie & Julia" a couple of months ago -- mostly Eel River Organic Beef, which may be wasted in this recipe.  It's still healthy however -- as healthy as a recipe so loaded with fat could be at any rate.

How it is, you ask?  It's pretty good -- sauce is to die for.  Is it worth 4.5 hours of cooking and cleaning time?  I'm not so sure, but then, I've never been a big beef stew fan.  So now you ask, if I don't like beef stew, why did I cook this?  Reasonable question.  This recipe is featured strongly in the movie and I found myself swept away with the need to try it.  I'm glad I did, but doubt that I'll ever do it again.  Don't get me wrong -- it's really, really good, but also a lot of work.  Bacon to be boiled then sauteed, beef to brown, veggies to brown, and while all that is in the oven, small white onions to peel and boil in beef stock and red wine, a pound of mushrooms to quarter and saute in butter, sauce to boil down to the proper thickness after it comes from the oven,  and potatoes to boil.  Lots and lots of pots and pans to wash -- I even had to mop the floor because all the grease spatter from the browning process made it slippery.  A lot of work!

I can't believe I chose to prepare this while my camera was in the shop -- it really should have been documented -- but by the time I thought of that, it was too late so you will just have to use your imagination.

What I really need is some good french bread to sop up this sauce with!  And now, I am happily filled to the gills, sated and happy.  And there is plenty left for the freezer.