Last night I made Julia Child’s boeuf bourguignon…and then decided to do it Martha Stewart-and-me style. It took too much time and it took too many pans. So I used the slow cooker and it smelled great this morning when I woke up.
It is quite expensive to make…and you really have to look for your ingredients if like me you have allergies to monosodium glutamate. I hesitated 5 full minutes in front of the bouillon shelf. Bovril ? Glutamate. Aurora ? Glutamate. Campbell’s ? Glutamate. Oh damn, I had the choice of paying 6 dollars for vegetarian bouillon (what the heck ? there’s no beef in that) and another 6$ bouillon called « Better than bouillon beef base » which I chose. The ingredients start with roasted beef with concentrated beef stock.
The small onions sre only in six dollars packet and the meat…well, no specials on meat. I had to drop the price a bit so I didn’t buy 3 pounds and chose a mix of pork and beef. And Julia Child’s recipe calls for a pound of mushrooms.
I never worked so quickly and so assuredly with meat. Having read the recipe at least five times and having watched her on Youtube, I knew the right heat, what to do with the butter etc.
Today is our Christmas lunch at work so no boeuf bourguignon in my lunch. Tonight.
I don’t have Julia Child’s books so I took the recipe here : http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/