|Confession Time: Those vegetables that look like potatoes? |
They are potatoes served alongside the dish the night before.
Since I didn't get a photograph then, this picture was taken the next day
with the leftovers potatoes added to the stew.
When we entertain, I love to do things that will keep me out of the kitchen once the guests have arrived. And in winter, a great braise is a perfect way to do it. And if you’re choosing a great beef dish, Boeuf Bourguignon is an obvious choice. However, who can forget Julie and Julia, the movie where the young blogger cooks her way through Julia Child’s Mastering the Art of French Cooking? In case you have forgotten, Julie was doing fine until the day she arrived at Julia’s recipe for Beef Bourguignon. There she failed miserably. I am not entirely sure of the details but Julie fell asleep and the stew went awry. As ridiculous as it sounds, that scared me off Julia’s recipe. Instead, I pulled out Saveur’s “The New Comfort Food. Home Cooking from around the World” (Chronicle Books 2011). I have used this cookbook with great success. In fact, I find Saveur and James Oseland, editor of both this book and the magazine, are completely trustworthy where recipes are concerned. This recipe was listed as “Burgundy-Style Beef Stew”. There’s not necessarily a lot different about it from the recipe for Boeuf Bourguignon. At least there wasn’t until I started fiddling with it.