Boeuf Bourguignon on a Cold Winter Evening

Hello, sweet friends! 

Over the weekend I had time to try 

a recipe that I have always wanted to make:

Boeuf Bourguignon.

I found this recipe on one of my
favorite cooking blogs,
Delightful Repast

It is a Julia Child recipe,
and I have to say, it was well worth
making! Not only that, but the leftovers
are even better!

And my kitchen smelled wonderful
on a cold winter evening!

You can find the recipe on Jean's
lovely blog Delightful Repast

Of course, you can make this recipe
your own by adding what you like,
and that is what I have done.

I've included potatoes, turnip, and parsnips
to the basic recipe of carrots, mushrooms and onion
to make it more like a complete stew.

Instead of using salt pork to brown the beef, I
simply used canola oil - about 4 tbsp.

You could also use 3 slices of thick bacon to
add that wonderful rich flavor, as I think finding
salt pork is not so easy these days.

To cut down on time and steps, I used one
pan - my large cast iron skillet - to
do the prep work.

I also skipped the final step of cooling and skimming
off the fat, as I didn't need to, using Canola oil.

I skipped adding the tiny onions, brandy and parsley at the end, too.

Here I am browning the mushrooms and onion
after I have removed the beef to the Dutch Oven.

After adding these to the Dutch Oven,
I prepared to make roux
in the same pan.

I simply melted the butter, added the flour,
whisking together until bubbling and thick,
then whisked in the beef broth, simmering
until thickened.

I added the tomato paste, wine, herbs and seasonings,
whisking together, bringing just to bubbling,
 and poured all into the Dutch Oven.

I then chopped the raw potatoes, carrots,
parsnips and turnips into bite-sized pieces
(I left the skins on)
and added these to the Dutch Oven.

Bake @ 300 degrees for 2 and 1/2 hours.

Of course I had to have a little sustenance while
I waited, with all those delicious smells
filling up my kitchen!

A little wine and dark chocolate did the trick :)

I set the table for the two of us
using new and vintage pieces.

My new red Christmas Cafe' au Lait
bowls brighten things up.

Rosemary bread and green salad served in my
vintage red mixing bowl.

Balsamic dressing in my vintage Staffordshire pitcher.

I believe in using collected pieces.
If it is not useful, it doesn't come home.....

The candles are lit....

I started collecting vintage etched wine glasses
in different shapes and sizes
to set an eclectic table.

These two match :)

So far I have 6. I need 12 or more
for my large family gatherings.

Out of the oven - Time to eat!

Ramblin' Man declares this the best stew ever!

I have to agree!

I hope you will try it!

xoxo

In honor of Martin Luther King's birthday -
a quote;

"To retaliate in kind would do nothing
but intensify the existence of hate
in the universe.
Along the way of life,
someone must have sense enough,
and morality enough,
to cut off the chain of hate."

xoxo

Today I am linking with:
Cooking and Crafting with J&J
and
Roses of Inspiration