Beef Bourguignon ? Inspired by Julie & Julia

The main attraction in this recipe is the beef. Here, we used beef chuck which we cut into small cubes.

Dry the beef in paper towels because it will not brown if it is damp. Add the beef a few pieces at a time and saute until nicely browned on all sides.

This step shows the flour being sprinkled on the beef. We then set it inside a 450-degree oven for 4 minutes, took it out and tossed the meat, and back in the oven it went for 4 minutes. This browns the flour and coves the meat with a light crust.

Stir in 3 cups red wine (we used Burgundy) and 2-3 cups of brown beef stock (we used Veal stock). The liquid should be just enough so that the meat is barely covered. Then add some tomato paste, garlic, and herbs, and bring to a simmer on the stove. Finally, cover the pot and place in a 325-degree oven for 3 to 4 hours.

While the beef is cooking, prepare the pearl onions with the herb bouquet. In another pan, saute 1 lb of mushrooms.

The beef bourguignon is done when the meat is fork tender. Add the mushrooms, pearl onions, and some parsley to finalize the dish. Since it's a French meal, we thought it would be nice to eat it with a French baguette, and of course, a bottle of Cabernet Sauvignon.