Toss the bacon and beef with flour, salt, pepper… then get started on your mushrooms and baby vidalias (below) separate recipe included in the link below for braising these…
Transfer this from your cooking pot to your corning ware dutch oven. Now, if you are lucky enough to have a cast iron dutch oven, use it. I don’t have one (yet) but if anyone would like to purchase that Martha Stewart blue one for me for Christmas I would be thrilled ::hint hint:: and the particular model of corning ware that I own, unfortunately, can not be used on the stove top so I just transferred everything from my cooking pot to the corning ware dutch oven when it was time to go into the oven…
And away it goes for a few hours… your finished mushrooms and onions (which you have prepared separately) are below… Keep these on the side until you are ready to serve your dish. When ready, you serve these on top of the bouef.
Just heavenly. If you love to eat, this dish is for you! Succulent, decadent, and simply delightful on a crisp fall evening or even as a prize dish around the holidays. Do not deny yourself this culinary experience. It is one worth repeating!
Or in francais if you please…bare with me… my french so/so (not so good, but I try!)
Juste divinement. Si vous aimez manger, ce plat est pour vous ! Succulent, décadent, et simplement délicieux une soirée croquante de chute ou même comme plat professionnel autour des vacances. Ne vous refusez pas cette expérience culinaire. Elle est une intéressant la répétition !
Oui, oui, we went to see Julie & Julia this week… Naturally, I (along with 85% of the cooks in the audience) ran out this weekend and purchased the ingredients to make Julia Childs’ Bouef Bourgignon… hehe… Bravo to Julia and her signature dish! Want to try your hand at it? You won’t regret making this lovely french classic!
Here is a great *** link *** to a free PDF file of Julia Child’s Boeuf Bourgignon right out of her Mastering French Cooking cookbook…
Check out this mademoiselle I found cooking up a storm!