I scooted out of work at 5pm on the nose last night to hunt and gather some more stew beef, carrots, beef stock and red wine for Julia's Boeuf Bourguignon recipe. Too bad I didn't get onions because we were fresh out of onions back home! Still, that boeuf was nice 'n tasty at 9:30pm after 2 1/2 hours in the old oven and a whole bottle of wine (minus one glass). The sauce is the best part, and now I'm ready for Baltimore Snowpocalypse 3, with huge pyrex dishes of noodles and stew in the fridge.
What's that? It's 62 degrees out today? Fiddlesticks. Here's your recipe, courtesy Knopf.
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